Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Remove the cookie dough from the refrigerator 10 minutes before cooking to allow it to slightly soften. Meanwhile, take your ice cream out of the freezer and let it soften just slightly at room temperature for about 5 minutes - you want it scoopable but not melting.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Cut a piece of parchment paper to fit your air fryer basket. This is crucial as it prevents the cookies from sticking and makes cleanup much easier. Place the parchment in the basket and preheat your air fryer to 165°C for 2 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place 2-4 cookie dough portions (depending on your air fryer size) onto the parchment paper, leaving at least 5cm between each cookie to allow for spreading. Remember that cookies baked in an air fryer spread less than in a traditional oven due to the circulating hot air.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Air fry the cookies for 4-5 minutes until they're golden brown around the edges but still slightly soft in the center. The cookies will continue to firm up as they cool, so it's better to slightly underbake than overbake. This shorter baking time allows the centers to remain soft enough to not crack when you press the ice cream between them.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully remove the cookies from the air fryer using a spatula and let them cool on a wire rack for exactly 2 minutes. This brief cooling time is the perfect balance - the cookies will be firm enough to handle but still warm enough to slightly melt the edges of the ice cream.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Working quickly, place a scoop of slightly softened ice cream (about 60ml) onto the bottom side of one cookie. Gently press another cookie on top, bottom-side down, to create your sandwich. The warmth from the cookies will start to melt the ice cream edges, creating that perfect seal.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>If desired, roll the exposed ice cream edges in mini chocolate chips or sprinkles, pressing gently to adhere. This not only adds decoration but also helps contain any melting ice cream.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For immediate serving, dust with powdered sugar if desired and enjoy within 5 minutes while the contrast between warm cookie and cold ice cream is at its peak! For later serving, wrap each sandwich individually in plastic wrap and freeze for at least 1 hour to firm up completely.</li></ol>
