175g unsalted butter
125g castor sugar
½ tsp vanilla extract
300g plain flour
1 tsp baking powder
150g milk chocolate, cut into chunks
1l strawberry-flavoured ice cream
- Heat the oven to 180°C. Cream together the butter, sugar and vanilla extract, until light and fluffy. Gradually add the eggs, flour, baking powder and chocolate chunks. Mix together to form a firm cookie dough.
- Roll the dough into 20 balls and put on 2 lined baking sheets, spacing well apart. Flatten slightly and bake for 10-12 min, until golden. Cool on the sheets for 3 min. Transfer to a wire rack to cool completely.
- Take the ice cream out of the freezer to soften for 15 min. Use a large round cutter to shape ice-cream rounds and return to the freezer on a lined tray. Sandwich between the cookies once firmed up.
Roll the ice cream section of the cookie sandwich in your choice of sprinkles or choc chips.