Ice Cream Whoopie Pies

These pies are a classic chocolate whoopie, just a little bit chillier, and perfect for a barbecue party on a summer’s day. You’ll need to assemble them at the last minute so that the ice cream doesn’t melt. I’ve used vanilla here but you can substitute any flavor you like—why not try chocolate for a double chocolate treat!

1 stick unsalted butter or vegetable shortening, softened

1 cup packed dark brown sugar

1 large egg

1 teaspoon vanilla extract

2 cups plus 2 tablespoons self-rising flour

1⁄3 cup cocoa powder

1 teaspoon baking powder

1⁄2 teaspoon salt

1 cup plain yogurt

1⁄3 cup hot (not boiling) water

Ice cream filling

14 oz. vanilla ice cream in a block

multicolored sprinkles, to decorate

two 12-hole whoopie pie pans, greased (optional)

a 3-inch round cookie cutter

Makes 12

Preheat the oven to 350ºF.

To make the pies, cream together the butter and brown sugar in a mixing bowl for 2–3 minutes using an electric handheld mixer, until light and creamy. Add the egg and vanilla extract and mix again. Sift the flour, cocoa, and baking powder into the bowl and add the salt and yogurt. Whisk again until everything is incorporated. Add the hot water and whisk into the batter.

Put a large spoonful of batter into each hole in the prepared pans. (Alternatively, use 2 cookie sheets and follow the instructions given on page 7.) Leave to stand for 10 minutes then bake the pies in the preheated oven for 10–12 minutes. Remove from the oven, let cool slightly then turn out onto a wire rack to cool completely.

Shortly before you are ready to serve, remove the ice cream from the ice box and allow to soften slightly. Cut 12 slices each about 1-inch thick and, using the cookie cutter, stamp out a round from each slice. Sandwich an ice cream round between 2 cooled pie halves. Working quickly, put the sprinkles on a flat plate and roll each pie in them so that the ice cream is coated. Serve your whoopie pies immediately with paper napkins to catch any ice cream drips.