The Ultimate Ice Cream Cookie Sandwich

Taking an old school ice cream sandwich to a new level, try squishing a generous dollop of your favourite ice cream between two of our slightly warm Brownie Cookies. Give it a roly-poly nutty edge for extra crunch.

First up, bake your cookies. Pre-heat your oven to 190/170 Fan/Gas Mark 5, and take your dough out of the freezer and leave on the counter to soften for 5-10 minutes (this just makes it easier to slice). Take a sharp knife and slice the dough into pieces about 1cm thick, which will give you 8-10 cookies).

Line a baking tray with baking paper, arrange the cookies on the paper with space to allow for some spreading. Bake in the oven on the middle shelf for 8-14 minutes depending on how gooey or crunchy you like your cookies. Leave to cool on a tray or wire rack.

Take a scoop of ice cream and squidge between two cookies, push together to create a lovely ooze, then roll the ice cream edge in some hazelnuts or other sprinkle-sized pieces for an extra special treat.