three ice cream sandwiches are sitting on a wooden tray
Rachel Khoo

Tahini honey ice cream cookie sandwich

  • 15 mins to prep
  • 17 mins to cook
  • Serves 4
This recipe uses:Dark & Rich HoneyWhere to buy
a bottle of rowse dark and rich honey
Rachel Khoo, chef, in a flamingo shirt is holding a plate of food
Recipe by:Rachel Khoo
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  1. 1

    Preheat the oven to 180C fan (200C) and line a baking tray with baking paper.

  2. 2

    In a medium mixing bowl, stir together the tahini and honey. Add the egg then stir together, mixing until a glossy, soft dough forms (the dough will thicken as you stir, you need to beat it for a few minutes to get it to this texture).

  3. 3

    Dollop heaped tablespoonfuls onto the lined tray, spread out into roughly 9cm circles, leaving a few centimeters between each one, and sprinkle the tops with sesame seeds.

  4. 4

    Bake at 180C fan for 4-7 minutes until set and golden all over. Let cool on the tray for a few minutes then transfer to a wire rack to cool completely.

  5. 5

    Toast the 3 tbsp sesame seeds in a small frying pan, stirring occasionally, until golden and fragrant. Transfer to a shallow bowl and stir in the flaky salt.

  6. 6

    Cut the cooled cookies using a ring cutter the same diameter as your tub of ice cream.

  7. 7

    When ready to assemble, let the ice cream soften at room temperature for 5 minutes then use a serrated knife to slice into 4 discs, cutting directly through the paper tub. Peel the paper away from the outer edge and sandwich each disc of ice cream between two cooled cookies. Drizzle the edge with honey and then roll in the toasted salty sesame seeds before digging in.

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