Harry’s Original Recipes
Snickers Ice Cream Sandwiches
You will need to begin this recipe the night before
120g dark chocolate melts
110g salted butter, softened to room temperature
70g brown sugar
60g dark brown sugar
150g plain flour
25g cocoa powder
1 tsp bicarbonate of soda
1/4 tsp sea salt
5 1/2 Snickers bars, roughly chopped
4 tubs Harry’s Ice Cream Co. Peanut Butter Fudge Ice Cream, softened to room temperature
Line a 20x30cm rectangular tin with baking paper. Spoon the softened ice cream into the tin, smooth the surface then freeze 3-4 hours until very firm. Use a 7cm round cookie cutter to cut 8 rounds from the ice cream. Return rounds to the freezer (discard/eat the offcuts!)
Line two large baking trays with baking paper. Preheat conventional oven to 160ºC.
Microwave the chocolate melts in 10 second bursts until melted. Set aside.
Add butter and both sugars to the bowl of a stand mixer and beat for 8-10 mins until fluffy. Add egg and beat until incorporated.
Add flour, cocoa, bicarb, sea salt and melted chocolate and mix until just incorporated. Fold through the Snickers pieces.
Make 16 balls (2 heaped tbsp each) then arrange 8 on each tray (ensure they are well spaced out to allow cookies room to spread) then use clean fingers to gently flatted each ball.
Bake for 10-12 mins then allow to cool on trays for 10 mins before transferring to baking racks to cool completely.
To assemble, place an ice cream round on top of a cookie. Spoon 1 tbsp of caramel sauce on top of the ice cream then sandwich with another cookie. Serve immediately or return to the freezer until ready to serve.
Pistachio, Tahini and Caramel Ice Cream Sandwiches
110g salted butter at room temperature
150g brown sugar
85g caster sugar
1 egg at room temperature
120g wholemeal plain flour mixed with ½ tsp bicarb
16 Werther’s Original Chewy Toffees, roughly chopped
35g shelled pistachios, roughly chopped
Dried rose petals, to decorate
Sea salt flakes
Harry’s Ice Cream Co. Salted Caramel Fudge Ice Cream
In the bowl of a stand mixer combine butter, brown sugar and caster sugar. Beat until pale and fluffy – about 4 mins.
Add egg and beat for a further 2 mins.
Add tahini and beat for a further minute.
Fold through the flour mixture with ½ tsp sea salt until just combined.
Fold through the toffee pieces and pistachios then transfer the dough to a large sheet of cling wrap, wrap to enclose and refrigerate for a minimum of 2 hours.
Preheat oven to 180ºC (160ºC fan). Line 1 large baking trays with baking paper.
Spoon tablespoonful sized balls of the dough and roll into balls. Space out on the trays with about 5cm in between each ball.
Bake 10-12 mins until the edges become slightly golden.
Remove from oven, sprinkle with sea salt flakes and dried rose petals then allow to cool completely on the tray.
Spoon a generous scoop of Harry’s Ice Cream Co. Salted Caramel Fudge Ice Cream onto a cookie and top with another cookie to make a sandwich.
Repeat with remaining cookies and ice cream.
Mint Slice Ice Creams
You will need a 20cm square tin for this recipe
Melted butter, to grease tin
1 packet Malt-O-Milk biscuits
2 x tubs Harry’s Ice Cream Co. Peppermint Brownie, at room temperature
200g dark chocolate melts
Assorted mint chocolates, finely chopped, to decorate (we used Mint Patties, Peppermint Crisp and Mint Aero)
Brush the base and sides of the tin with butter then line with baking paper (ensure there is excess paper overhanging the sides to easily remove the slice).
Line the base of the tin with Malt-O-Milk biscuits (you may need to cut some to fit your tin).
Spoon the softened ice cream on top of the biscuits and use a spatula to gently spread the ice cream to an even layer. Top with remaining biscuits and freeze at least 4 hours until firm.
Use the excess baking paper to carefully lift the slice from the tin. Use a large knife to cut the slice into individual rectangles, using the top biscuits as a guide. Return rectangles to the freezer while you prepare the chocolate.
Place the chocolate melts into a microwave-safe container and microwave on high in 30-second bursts until melted.
Working quickly, dip each rectangle a little into the chocolate, scraping off any excess, then sprinkle with your choice of mint chocolates to decorate. Return to freezer until chocolate has set then serve.
Baileys and Pecan Waffle Bread and Butter Pudding
300ml pouring cream
200ml full cream milk
100ml Baileys Irish Cream
60g caster sugar
6 store-bought waffles
1 tbsp demerara sugar
¼ cup pecan nuts, roughly chopped
Harry’s Ice Cream Co. Salted Caramel Ice Cream, to serve
Combine eggs, cream, Baileys, milk and caster sugar in a jug. Whisk vigorously to combine and set aside.
Cut waffles in half lengthways and arrange in a single layer in an oven-proof dish. Pour cream mixture evenly over the waffles and stand at room temperature until the bread has completely absorbed cream mixture (about 1 hour).
Preheat oven to 180ºC (160ºC fan). Scatter demerara sugar and pecans over pudding and bake until golden and custard is firm (40-50 minutes). Serve with Harry’s Ice Cream Co. Salted Caramel Ice Cream.
Mars Bar Pierogi
Makes about 35
1 large egg
1 tbsp sour cream
125ml full cream milk
2 tbsp cacao powder 2 tbsp caster sugar
2 1/2 cups plain flour, plus extra to dust
Pinch of sea salt
Grapeseed (or other neutral, high smoke-point) oil, to fry
Harry’s Ice Cream Co. Salted Caramel Fudge icecream, to serve
350g firm ricotta
6 Mars Bars
Whisk together egg, sour cream, water and milk. Combine the wet ingredients with cacao, sugar and flour with a pinch of salt in a stand mixer fitted with dough hook and knead on low for 5 mins (you can also do this step by hand, knead dough for 8-10 mins or until smooth and elastic).
Roll dough into a smooth ball, place onto a clean surface and cover with a clean tea towel and allow to rest for one hour.
To prepare the filling, chop up 4 of the Mars Bars and microwave on high for 1 minute (do this in 20-second bursts, stirring regularly) until melted. Combine with ricotta and stir really well. Finely chop up the remaining Mars Bars and stir through the ricotta mixture.
Divide dough into 4 equal portions. Using extra flour to dust the dough and pasta machine, roll each portion, stepping down each thickness setting until you reach the third-last thickness. Repeat with remaining dough portions.
Use an 8cm round cookie-cutter to cut 35 rounds from the pasta sheets (you may need to gather scraps and re-roll some of the dough). Spoon 1 tbsp of the filling into the centre of each disc then fold over to form a moon shape and firmly press together the edges to encase the filling.
Boil a large saucepan of water. Boil pierogi, 6-8 at a time, until they float to the surface. Remove from water before deep frying 1-2 mins until crispy.
Serve with a generous scoop of Harry’s Ice Cream Co. Salted Caramel Fudge icecream.