Toffee ice-cream sandwiches

This is a simple assembly job. Let the ice cream harden properly before dipping or the chocolate will slide off. You’ll need a cutter exactly the same size as the biscuits to make them really neat.

Makes 8 Prep 30 mins plus freezing

16 ginger or chocolate cookies 500ml toffee ice cream

200g milk chocolate, chopped

1 Put a biscuit in the bottom of the cutter and top with ice cream, pushing it to the edges. top with a second biscuit and gently push the sandwich out of the cutter. Repeat with the rest of the biscuits and ice cream. Put the sandwiches in a box in the freezer for at least 3 hrs, until really firm.

No cook

2 Melt the chocolate in a bowl set over a pan of simmering water. Line a baking tray (one that will fit in the freezer) with baking parchment.

Dip half of each ice-cream sandwich (horizontally or vertically) into the chocolate and lay them on the baking tray. Freeze until firm, then transfer to a plastic box with a lid.

PER SERVING 354 kcals, fat 20g,

saturates 10g, carbs 40g,, fibre 0.5g, protein 6g, salt 0.3g