Mint chocolate chip ice cream sandwiches

1.Roughly chop mint, place in a food processor with the sugar and pulse until finely chopped. (I have also done this step with a pestle and mortar and it works well if you have the time.)

2.Immediately stir the mint mixture through the ice cream and return to the freezer until required; don’t let the mint sit around as it will begin to brown.

3.To make the biscuits, preheat the oven to 155°C fanbake and line a baking tray with baking paper.

4.Cream together the butter and sugar until pale, light and fluffy. Add the condensed milk, cocoa powder and chocolate chips and mix. Gradually stir in the flour and baking powder and mix well to combine – it should be a stiff batter.

5.Roll heaped tablespoons of mixture into balls (aim for 20-30) and place on the tray. Flatten them out slightly, allowing room for the mixture to spread. Bake for around 12-18 minutes (I prefer a darker, crisper cookie; my kids prefer lighter ones).

6.Remove from the tray and transfer to a cooling rack. Once cooled, they will keep for up to two weeks in an airtight container.

7.To assemble the ice cream sandwiches, place a cookie upside down, add a large ball of mint ice cream and top with another cookie to make a sandwich. Gently press together and serve immediately.