These ice-cream cookie sandwiches are quick and easy to make, although you will need to allow 4 hours chilling time. Makes 6.

Here’s what you’ll need:

Ingredients

For the ice-cream:
370ml whole milk 
400ml whipping cream 
1.5 tsp vanilla extract 
4 egg yolks 
180g caster sugar 

For the cookies: 
100g unsalted butter, at room temperature, cut into cubes
100g light brown sugar 
90g caster sugar 
210g plain flour 
120g chocolate chips 
1 egg 
0.75 tsp baking powder 
Salt to taste    

Tools
Stand mixer 
Frozen Dessert Maker attachment
Whisk tool
Creaming beater 
Large saucepan 
Jug
Airtight container
2 x large baking trays

Before you get started you will need to have chilled the Frozen Dessert Maker bowl in the freezer for 24 hours. 

Start by fitting the Frozen Dessert Maker attachment and whisk tool to your stand mixer. 

Add the milk, cream and vanilla extract into a large saucepan. Place over a medium-high heat and stir occasionally. When the mixture is nearly at boiling point remove from the heat and allow to cool slightly. Strain into a jug and set aside. 

Next, add the egg yolks and caster sugar into your mixer bowl and fit the splashguard. Mix on speed 4 for 2 minutes. Scrape down the sides of the bowl with spatula and reduce the speed.

With the machine still running slowly pour the milk mixture into the mixer bowl. Mix on speed Min for 3 minutes. 

Transfer the contents back into the large saucepan. Place over a medium heat and stir occasionally until thickened, so it coats the back of a spoon. 

Strain mixture into a jug and chill in the fridge for 2 hours, or until cool.

Haal het gekoelde mengsel uit de koelkast en monteer het ijsbereider accessoire op je keukenmachine.

Zet de snelheid op Min en terwijl de machine draait, giet je het mengsel voorzichtig in de ijsbereider. Mix gedurende 30 minuten.

Breng het mengsel over in een luchtdichte bak en vries het 1-2 uur in, tot het is uitgehard.

Plaats de schone mengkom en de flexiklopper op je keukenmachine.

Voeg de boter, lichtbruine suiker en kristalsuiker toe aan de kom. Mix op snelheid 2 gedurende 2 minuten, voordat je de gewone bloem, 90g chocolade chips (de resterende 30g zijn om later te gebruiken), ei, bakpoeder en zout toevoegt. Mix gedurende 30 seconden op snelheid 3.

Breng het deeg over op huishoudfolie. Rol tot een blok en pak het in. Koel een uur in de koelkast.

Preheat your oven to 170°C and line two baking trays with parchment paper.

Take the dough out of the fridge, unwrap and slice into 1cm thick slices. Place on the baking trays. Using the remaining 30g chocolate chips, gently press chocolate chips into the top of the cookie slices. 

Bake for 10-12 minutes, or until the cookies are lightly golden. Allow to cool. 

To serve, place a scoop of ice-cream on top of one cookie and gently press another down on top.  Enjoy immediately!