8 x 30 g scoops Streets Blue Ribbon light vanilla ice cream
Dutch cocoa, to serve (optional)
Chocolate whoopee pie biscuits
60 g light margarine
60g (⅓ cup, lightly packed) brown sugar
1 tsp vanilla essence
50 g egg, lightly whisked
30g (¼ cup) Dutch cocoa, sifted
150g (1 cup) plain flour
½ tsp baking powder
125 ml (½ cup) skim milk
- To make chocolate whoopee pie biscuits, preheat oven to 180°C (fan-forced). Line 2 large oven trays with baking paper. Using a pencil and a 7.5cm round biscuit cutter, trace 8 circles onto each piece of paper (to make 16 circles in total). Put papers, with circles facing down, on prepared trays.
- Using a wooden spoon, mix margarine and sugar in a medium bowl until well combined. Add vanilla essence and egg and mix until well combined. Add cocoa, flour, baking powder and milk. Mix until well combined and a thick batter forms.
- Spoon about 1 tbsp of the batter onto each circle. Using a small palette knife, spread the batter to cover each circle with an even thickness. Bake for 10 minutes or until just cooked. Set aside on the tray for 5 minutes before transferring to a wire rack for 10 minutes or until cooled.
- Spoon a scoop of ice-cream onto the flat side of 8 of the whoopee pie biscuits. Spread carefully to cover each biscuit. Sandwich with a second biscuit. Dust with cocoa, if you like. Serve.