Peanut Butter and Jelly Cookie Ice-cream Sandwiches

Makes 8, Prep 30 mins, Cook 15 mins

2-litre tub vanilla ice-cream 2 tblsps boiling water 1/ cup crunchy peanut butter

3 1/ cup raspberry jam

3 450g roll choc chip cookie

dough Icing sugar mixture, to decorate

1 Grease a 19cm x 30cm lamington pan. Line base and long sides with baking paper, extending paper 4cm above pan edges. 2 Place ice-cream in a large bowl. Stand at room temperature to slightly soften. Beat with a wooden spoon until smooth. Stir water into peanut butter in a small bowl until combined. Stir into ice-cream. 3 Pour ice-cream mixture into prepared pan. Smooth over top. Dollop jam over ice-cream. Using the end of a spoon, gently swirl through to create a ripple effect. Freeze for at least 4 hours, or overnight until firm. 4 Grease and line two large oven trays with baking paper. 5 Trim both ends of dough. Using a serrated knife, cut into 16 slices, about 11/ 2cm thick. Arrange, about 4cm apart, on prepared trays. 6 Cook both trays in a moderately slow oven (160C), swapping halfway through, for about 15 minutes, or until firm to touch. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely. 7 To serve, lift ice-cream out onto a chopping board. Cut out an 8cm round. Sandwich between two cookies. Place on a tray. Repeat with remaining ice-cream and cookies. Freeze until ready to serve. 8 Dust cookies with sifted icing sugar.

TIP Cookie sandwiches can be frozen for up to five days. We used Aunty Kath’s cookie dough, available in the refrigerator section of major supermarkets.