All the comfort of classic South African malva pudding—apricot jam, caramel notes, golden syrup—reimagined as chewy cookies sandwiched with vanilla ice cream and finished with a warm caramel drizzle.
Yields1 ServingPrep Time25 minsCook Time30 minsTotal Time55 mins
Cookies
120gButter - melted and cooled
200gSoft brown sugar
1Large Egg
4tbspApricot jam
1tbspVanilla essence (or extract)
250gCake flour
1tspBicarbonate of soda
1tspFine salt
Caramel
250mlWhipping cream
100gButter
200gSoft brown sugar
3tbspGolden syrup
1pinchSalt (optional, for a salted finish)
Ice Cream
1cupVanilla ice cream (softened slightly for scooping)
Bake the Cookies
1
Prep: Heat oven to 180°C (160°C fan). Line 2 trays with baking paper.
2
Wet mix: In a bowl, whisk melted butter with brown sugar until glossy. Add egg, apricot jam and vanilla; whisk smooth.
3
Dry mix: In another bowl, whisk flour, bicarb and salt.
4
Combine: Fold dry into wet until just combined (soft, sticky dough). If very soft, chill 10–15 mins.
5
Portion: Roll walnut-sized balls (about 30–35g). Space well on trays and press each slightly to flatten.
6
Bake:10–12 mins until edges are set and centres still soft. Cool 5 mins on the tray, then move to a rack and cool completely.
Make the Caramel Drizzle
7
Add cream, butter, brown sugar and golden syrup to a saucepan.
8
Heat gently, stirring, until melted and smooth; simmer 2–3 mins to thicken slightly.
9
Stir in a pinch of salt if desired. Keep warm (or rewarm gently before serving).
Assemble the Sandwiches
10
Soften ice cream just enough to scoop. For neat edges, scoop mounds onto a paper-lined tray and freeze 10–15 mins.
11
Place one scoop between two cookies; press gently to level.
12
Drizzle warm caramel over the top; roll edges in sprinkles, coconut or chocolate chips.
13
Serve immediately, or freeze sandwiches 20–30 mins to firm before serving.
Tips
14
Chewy = underbake slightly: Pull cookies when centres look a touch soft; they’ll set as they cool.
No spread? Dough was too cold—let it sit 5 mins and press cookies a little flatter before baking.
Make-ahead: Bake cookies a day ahead and store airtight. Pre-scoop ice cream and freeze; assemble to order.
Freezer-friendly: Wrapped sandwiches keep up to 1 month. Stand 5 mins before eating.
Ingredients
Cookies
120gButter - melted and cooled
200gSoft brown sugar
1Large Egg
4tbspApricot jam
1tbspVanilla essence (or extract)
250gCake flour
1tspBicarbonate of soda
1tspFine salt
Caramel
250mlWhipping cream
100gButter
200gSoft brown sugar
3tbspGolden syrup
1pinchSalt (optional, for a salted finish)
Ice Cream
1cupVanilla ice cream (softened slightly for scooping)
Directions
Bake the Cookies
1
Prep: Heat oven to 180°C (160°C fan). Line 2 trays with baking paper.
2
Wet mix: In a bowl, whisk melted butter with brown sugar until glossy. Add egg, apricot jam and vanilla; whisk smooth.
3
Dry mix: In another bowl, whisk flour, bicarb and salt.
4
Combine: Fold dry into wet until just combined (soft, sticky dough). If very soft, chill 10–15 mins.
5
Portion: Roll walnut-sized balls (about 30–35g). Space well on trays and press each slightly to flatten.
6
Bake:10–12 mins until edges are set and centres still soft. Cool 5 mins on the tray, then move to a rack and cool completely.
Make the Caramel Drizzle
7
Add cream, butter, brown sugar and golden syrup to a saucepan.
8
Heat gently, stirring, until melted and smooth; simmer 2–3 mins to thicken slightly.
9
Stir in a pinch of salt if desired. Keep warm (or rewarm gently before serving).
Assemble the Sandwiches
10
Soften ice cream just enough to scoop. For neat edges, scoop mounds onto a paper-lined tray and freeze 10–15 mins.
11
Place one scoop between two cookies; press gently to level.
12
Drizzle warm caramel over the top; roll edges in sprinkles, coconut or chocolate chips.
13
Serve immediately, or freeze sandwiches 20–30 mins to firm before serving.
Tips
14
Chewy = underbake slightly: Pull cookies when centres look a touch soft; they’ll set as they cool.
No spread? Dough was too cold—let it sit 5 mins and press cookies a little flatter before baking.
Make-ahead: Bake cookies a day ahead and store airtight. Pre-scoop ice cream and freeze; assemble to order.
Freezer-friendly: Wrapped sandwiches keep up to 1 month. Stand 5 mins before eating.
Notes
Malva Pudding Ice Cream Sandwich Cookies with Caramel Drizzle
AuthoradminCategoryIce Cream & Frozen Treats, Pies & TartsDifficultyBeginner
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