Sprinkle and Chocolate Wafer Ice Cream Sandwiches

Preheat the oven to 180°C (350°F). Line baking sheets with parchment paper.

In a large bowl, mix together flour, cocoa powder, sugar, and salt. Add softened butter and work it in with your fingers or a pastry cutter until the mixture looks like damp sand.

Pour in the milk and stir until a soft dough forms. If it's too sticky, add a tiny bit more flour. If too dry, add a splash more milk.

Divide the dough in half. On a floured surface, roll one half very thin (about 3mm thick). Cut out small circles using a round cutter or the top of a glass.

ADULT STEP: Place the circles on the prepared baking sheets. Bake for 10-12 minutes until they are firm and slightly crisp at the edges.

Let cookies cool completely on the baking sheets. They will harden more as they cool.

Repeat with the remaining dough. You should get about 24-30 small cookies total.

ADULT STEP: Once cooled, break a few cookies into small crumbs and set aside for decoration. Reserve whole cookies for sandwich building.

In a large bowl, add cream cheese and honey. Beat with a hand mixer or whisk until completely smooth and fluffy, about 2 minutes.

In a separate bowl, pour in the heavy cream. Beat with clean beaters until soft peaks form — the cream should be thick and hold its shape.

Gently fold the whipped cream into the cream cheese mixture in three additions. Use a spatula and fold carefully so you don't deflate the cream.

Stir in the remaining milk to make the filling smooth and scoopable. Taste and add more honey if you want it sweeter!

Spread a generous layer of the cream cheese ice cream filling on one whole cookie. It should be thick — about 1cm deep.

Place banana slices on top of the ice cream layer, arranging them in a single layer.

Carefully place another cookie on top and press down gently. You now have a mini sandwich!

Spread ice cream around the sides between the cookies to fill any gaps. This creates a gooey middle layer!

Pour white sugar onto a plate or shallow dish. Roll the exposed ice cream edges in the sugar until covered. This creates that CRUNCHY SPRINKLE EFFECT!

Optional: Roll in the reserved cookie crumbs for extra chocolate crunch!

Place assembled sandwiches on a parchment-lined plate or tray.

ADULT STEP: Carefully transfer the baking sheet to the freezer. Freeze for at least 2 hours or until the ice cream filling is completely solid.

Once frozen solid, these are ready to serve! Store any extra sandwiches in an airtight container with parchment between layers.

To serve, let each sandwich sit at room temperature for 2-3 minutes before biting. The cookie will soften just right and the ice cream will be perfectly scoopable!