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When we think of foods that epitomise summer, a drizzle of olive oil or a scoop of ice cream are two that come straight to mind, yet most people would never put them together. Our adventurous nature got the better of us here and the result was these flavourful ice cream cookie sandwiches! Whether you taste the subtle spicy notes of Crete Gold Extra Virgin Olive Oil in the thick ice cream, or see hints of it’s golden colour in the crumbly oat cookies, it’s impossible to miss. Use this recipe for a winning dessert on sunny days.
Ice cream:
1 tin/397g sweetened condensed milk
500g full fat Greek yoghurt
60 ml/4tbsp Crete Gold Extra Virgin Olive Oil
5g/1/4tsp salt
200ml double cream
Oat cookies:
140g self-raising flour
80g rolled oats
80g soft brown sugar
Pinch salt
1 egg
For the Ice Cream:
To make the ice cream, mix the condensed milk, yoghurt, olive oil and salt in a bowl and whisk till smooth.
Add the cream to a separate bowl, then whisk till it begins to thicken to a soft peak stage. Fold the cream into the yoghurt mix in 3 stages, aiming to keep as much air in the mix as possible. If the cream is a little stiff, you might need to gently whisk it to remove any lumps. Pour everything into a plastic 1.5 litre container and press cling film or baking paper onto the surface, then place in the freezer for a minimum of 5 hours. Depending on how long it has been in the freezer, you will need to allow it to soften a little before serving. If frozen solid, it will need between 10-20 minutes.
When the ice-cream has softened, either scoop out or cut a slice of ice cream and sandwich between 2 oat cookies and repeat as required.
For the Oat Cookies:
Preheat the oven to 180C.
In a bowl mix together the self-raising flour, oats, soft brown sugar and salt until combined. Beat the egg in a sperate container, add the olive oil, then add to the dry ingredients and mix until combined.
Using a tablespoon scoop, scoop the dough onto a baking sheet lined with parchment paper or silicon mat and flatten slightly. Bake in preheated oven for 9-10 minutes, until the cookies are just lightly browned on the edges.
Remove from the oven and leave to cool.