Cookie Sandwich
Ingredients
| 1 cup | Cookie dough |
| 4 cups | Epigamia Vanilla Bean Greek Yogurt |
| 1 tbsp | Honey |
| 2 tbsp | Cream Cheese |
| 250 ml | Double cream |
| 600 g | Epigamia Cream Cheese |
| Handful | Rainbow Sprinkles |
| Handful | Choco Chips |
Directions
| Step 1 | Preheat oven to 375 ̊F (190 ̊C.) |
| Step 2 | Combine the Greek yogurt, honey, and cream cheese in a bowl. Transfer to a freezer-safe container and freeze for 2 hours, or until consistency is thick and creamy but still scoopable. |
| Step 3 | Using an ice cream scoop or a tablespoon, form 8 balls of cookie dough and place onto a baking sheet lined with parchment paper. |
| Step 4 | Using your hands or the back of a spoon, press down firmly on each ball to form a cookie shape. Bake for 8-10 minutes, or until golden brown on the edges. |
| Step 5 | Let it cool for about 10 minutes. While the cookies are cooling, you may want to remove the frozen yogurt spread from the freezer and let it sit out to soften. |
| Step 6 | Flip cookies over so the flat sides are facing up. Add one scoop of yogurt spread to 4 of the cookies. |
| Step 7 | Use the remaining 4 cookies to form sandwiches by placing on top of the ice cream scoop and pressing down very gently to slowly spread out the yogurt spread. Freeze for 1 hour. |
| Step 8 | Top it with sprinkles and choco chips and serve! |
