Malted ice-cream and peanut cookie sandwiches

Step 1

First, make the ice-cream.

Step 2

Pour the cold cream, soy sauce and Milo into a bowl and whip to soft peaks, ideally with an electric whisk.

Step 3

Drizzle over the cold, condensed milk and whip again for about two minutes more, until the soft peaks return.

Step 4

Pour into a suitable container, seal and freeze for at least four hours.

Step 5

Now for the cookies.

Step 6

Put the flour, baking powder, bicarb, salt and sugar in a large bowl and mix well.

Step 7

Add the peanuts and mix again.

Step 8

In a small bowl, briskly whisk the oil, vanilla and four tablespoons of water until emulsified.

Step 9

Pour this into the bowl of dry ingredients, stir vigorously with a wooden spoon until everything comes together into a dough, then pop in the fridge for at least 30 minutes.

Step 10

Heat the oven to 200C (180C fan)/390F/gas 6 and line two large oven trays with baking paper.

Step 11

Using a small scoop – for example, a tablespoon measuring spoon – spoon rounds of the dough on to the sheets, spacing them 10cm apart (if you don’t have a suitable scoop, gently break off small pieces of dough and roll into balls the size of ping-pong balls and weighing about 30g each), then press down on each cookie to flatten it a little.

Step 12

Bake for 12-14 minutes, or until the cookies have a crisp, golden edge and are not wobbly to the touch in the centre.

Step 13

Remove and leave on the trays to cool completely.

Step 14

To make up the sandwiches, cut 10 pieces of greaseproof paper to wrap each sandwich in, and put a large tub in the freezer to stack them in.

Step 15

Working one sandwich at a time, scoop a decent amount (roughly 50g) of ice-cream on to the flat side of one cookie and press gently to spread it out evenly over the base.

Step 16

Lay another cookie flat side down on top, then wrap tightly in greaseproof paper and put in the tub in the freezer, so it starts to freeze immediately, before moving on to the next sandwich.

Step 17

Repeat with the remaining ice-cream and cookies, then leave to freeze for at least another hour before serving.