Toasted Marshmallow Cornflake Ice Cream Sandwiches

Ingredients

• 2 cups cornflakes, crushed
• 1 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1 large egg

• 2 cups vanilla ice cream, softened
• 1 cup mini marshmallows

Method

1. 01
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. 02
   In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. 03
   Beat in the egg and vanilla extract until well combined.
4. 04
   In another bowl, whisk together the sifted flour, baking soda, baking powder, and salt.
5. 05
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the crushed cornflakes gently.
6. 06
   Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until golden brown.
7. 07
   While the cookies are baking, spread the mini marshmallows on another baking sheet and toast them under a broiler for 1-2 minutes until golden and melty.
8. 08
   Fold the toasted marshmallows into the softened vanilla ice cream, then refreeze the mixture until firm.
9. 09
   Once the cookies and ice cream are ready, scoop the toasted marshmallow ice cream onto the flat side of one cookie, and top with another to form a sandwich.
10. 10
    Serve immediately or wrap in parchment paper and store in the freezer until ready to enjoy.