CHEAT’S ICE CREAM & HOMEMADE COOKIES

Serves 8

For the ice cream

• 200ml (7fl oz) sweetened

condensed milk

• 600ml (1pt) double cream

• 200g (7oz) plain chocolate, roughly chopped

For the cookies

• 200g (7oz) butter or margarine, softened

• 200g (7oz) light muscovado sugar

• 2tbsp milk l 25g (1oz) cocoa powder

• 300g (10½oz) self-raising flour

• 100g (3½oz) plain choc chips

First make the ice cream. Place the condensed milk and cream together in a large mixing bowl and whisk until it forms soft peaks. Finely chop the chocolate and stir into the mixture. Freeze while making the cookies.

To make the cookies, heat the oven to 180°C/fan 160°C/gas 4. Line 2 baking trays with baking paper.

Place the butter or margarine and sugar in a mixing bowl and beat until creamy, add the milk and cocoa powder and beat until smooth, then beat in the flour and choc chips until it forms a very stiff dough.

Roll into golf ball-sized pieces and place, spaced well apart, on the lined baking trays. Press down with the palm of your hand. Bake for 12 minutes then leave on the trays until cool enough to remove to a wire rack. When cool, break about 6 cookies into chunks and stir through the ice cream.

Return it to the freezer for at least 4 hours or until firm. Leave to soften for 20 minutes before serving in scoops.

The remaining cookies will keep in a cake tin for up to a week.

SWAP IT

You can add all kinds of treats to this basic ice cream. Try stirring peanut butter and chopped roasted peanuts through, or a few tablespoons of strawberry jam. You can also just buy a pack of cookies and stir some into your ice cream!