Harry Potter Ice Cream Sandwich Recipe | My Harry Potter Kitchen II (Recipe #6)
Updated: Feb 16, 2020
Hello Witches, Wizards - and Muggles! This is My Harry Potter Kitchen (and if it's your first time - welcome!) the YouTube series where I'm baking my way through the Harry Potter books creating magical recipes for each item of food and drink that we stumble across! Last week we made our own Home Roasted Coffee for a magical Hogwarts Blend!
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This week things are getting a little bit chilly as we whip up our first frozen dessert!
We're still in Chapter One of the Chamber of Secrets - 'The Worst Birthday' and there's still plenty more food to come:
"While Dudley lolled around watching and eating ice-creams"
Ain't no party like a Hogwarts Ice Cream party! Time to whip up some ice-cream with a magical twist, perfect for a summer's day in the Wizarding World!
This week we're making a super easy ice-cream recipe, and sandwiching it together with some Butterbeer cookies to create these magical Lightning Bolt Ice Cream Sandwiches!
If you've never made ice-cream before (why not?!) it's a speedy process that can be done in minutes and allows you to personalise it with any flavours you like. We're flavouring our ice-cream with vanilla and caramel to give a Butterbeer effect and carrying on the caramel in our melt-in-the-mouth cookie recipe which is packed full of fudge pieces!
These two elements come together to form an almighty snack, and you don't have to worry about the ice-cream making your hands messy because the cookie is there to save the day (not that it will be around for long - these Harry Potter Butterbeer Ice Cream Sandwiches are irresistible!)
Want to try making your own Harry Potter Ice Cream Sandwich at home? Follow the step by step recipe below to create your frozen treats!
Harry Potter Ice Cream Sandwich Ingredients
(makes 4-6 sandwiches)
for the Butterbeer ice cream
500ml double cream
1 can (400g) condensed milk
½ tbsp vanilla extract
2 tbsp caramel syrup (or flavouring)
for the Butterbeer cookies
125g light brown sugar
125g caster sugar
1 tbsp caramel syrup
350g plain flour
1 tsp baking power
100g butterscotch/fudge pieces
For the Butterbeer ice-cream recipe begin by pouring your double cream into a bowl and whip until it forms soft peaks
Add in your condensed milk, vanilla, and caramel and continue whipping until it forms stiff peaks
Double line a square or rectangle tin with cling film, pushing the cling film into the corners and then fill the tin with your ice cream mixture. Use an offset spatula to level off the top and then place into the freezer to set for at least 4 hours
While the ice-cream is freezing you can move onto the cookie dough. Add the butter and both sugars into a bowl and beat together until light and fluffy
Scrape down the sides and then add in the egg and caramel. Beat together until smooth again.
Add in your flour and baking powder and mix slowly until just incorporated. Give the sides one final scrape and then fold in the fudge pieces. (Wizard Tip! Don't overwork the dough as this will give you a tough cookie. As soon as the flour is incorporated, stop mixing, even though it still looks soft it will firm up when we chill it)
Place the cookie dough onto some cling film, wrap tightly and then chill in the fridge for 1-2 hours until firm
Lightly flour your surface and then roll out your cookie dough to about ½ cm thick. Use a lightning bolt stencil or cookie cutter to cut out your cookie shapes. Transfer the cookies to a greased and lined baking tray and then place in the fridge for another 30 minutes while you pre-heat your oven
Bake the cookies in the oven at 180c (350F) for 15-20 minutes until they have just started to go golden brown. They will still be soft but will firm up as they cool so leave on the baking tray for a few minutes before removing
Take your ice cream out of the freezer and leave to stand for a couple of minutes before using a knife and your lightning bolt stencil to cut out your ice-cream shapes. (Wizard Tip! If the ice cream is too hard, place your knife into some hot water to help it slice).
Use an offset spatula to neaten the sides of your ice cream lightning bolts and then sandwich between two evenly sized cookies
Once they're assembled pop them back into the freezer for 5 minutes so they can firm up and fuse together - then take out when you're ready to serve
The best thing about this recipe is that you don't even need to wait for summer to make them - this ice cream sandwich recipe is great all year round and you can keep them in the freezer (for up to a month) until you're ready to devour them.
I hope you enjoyed this week's recipe from the Chamber of Secrets! Be sure to Subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes every Magic Monday!