Servings 12 / Prep time 20 mins, plus chill time / Cook time 10 mins

Mint Chocolate Chip Ice Cream

1. Finely chop the dark chocolate and set aside.
2. Mix together the condensed milk and peppermint flavouring in a large bowl.
3. In a separate bowl, whisk the double cream using a hand or stand mixer until stiff peaks begin to form. Be careful not to over whisk.
4. Add a third of the cream to the condensed milk and gently fold it in using a spatula. Repeat for the remaining cream, mixing the green food colouring in too. The texture will be lumpy at first but as you fold the mixture it will become smoother.
5. Fold in the chopped chocolate.
6. Add the mixture to a container (we used a 2lb loaf tin) and freeze for at least 4 hours.

Double Chocolate Cookies

1. Preheat the oven to 180°C/160°C fan and line a tray with baking paper or a silicone baking mat.
2. In a large bowl, cream together the butter with the sugars for 2-3 mins.
3. Add the egg, egg yolk and vanilla extract. Beat again until combined.
4. In a separate bowl mix together the flour, cornflour, cocoa powder, baking powder, and salt.
5. Once the dry ingredients are mixed, sift these into the butter and sugar mixture. Mix until combined.
6. Chop the chocolate chips to make them smaller in size and add these to the cookie dough. Mix until evenly distributed.
7. Divide the cookie dough into 24 balls.
8. Place the balls of dough onto your prepared baking tray, making sure to leave space for the cookies to spread. You may need to bake the cookies in a few batches.
9. Bake in the oven for 10 mins.
10. Leave the cookies on the tray for 10 minutes, then transfer them to a wire rack to cool.

Assembly

1. Place one cookie upside down and add a scoop of ice cream on top. If the ice cream is too firm, sit it at room temperature for a few mins to soften.
2. Sandwich with another cookie and smooth the edges of the ice cream using a spoon/knife.
3. Wrap using cling film and freeze for 3 hours. Repeat this to make the remaining ice cream sandwiches.