Chocolate dip ice cream cookie sandwiches recipe
 The perfect summer treat – ice cream sandwiched between chocolate cookies and dipped in dark chocolate. 115g/4oz unsalted butter, at room temperature 110g/3¾oz caster sugar90g/3¼oz light muscovado sugar1 large free-range egg¼ tsp sea salt1 tsp vanilla extract160g/5¾oz plain flour30g/1oz cocoa powder½ tsp bicarbonate of soda50g/1¾oz dark chocolate chips or chopped-up dark chocolate 10 full scoops ice cream (any flavour)sprinkles, such as chocolate chips, toasted coconut, chopped toasted nuts or hundreds and thousands, to serve 115g/4oz unsalted butter, at room temperature 110g/3¾oz caster sugar 90g/3¼oz light muscovado sugar 1 large free-range egg ¼ tsp sea salt 1 tsp vanilla extract 160g/5¾oz plain flour 30g/1oz cocoa powder ½ tsp bicarbonate of soda 50g/1¾oz dark chocolate chips or chopped-up dark chocolate 10 full scoops ice cream (any flavour) sprinkles, such as chocolate chips, toasted coconut, chopped toasted nuts or hundreds and thousands, to serve 200g/7oz milk or dark chocolate, melted 200g/7oz milk or dark chocolate, melted Method To make the cookies, preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking paper. Mix together the butter and sugars in a mixer with the paddle attachment until light. Add the egg, sea salt and vanilla extract and mix. Add the flour, cocoa powder, bicarbonate of soda and chocolate chips and mix until you have a smooth dough. Divide the dough into 20 even-sized balls. Place the cookie balls on the baking tray, with space in between each ball to allow for spreading, and bake for 10 minutes for a very soft cookie or 12 minutes for a slightly firmer cookie. Line a baking tray that will fit in the freezer with baking paper. Place the ice cream scoops onto the tray and shape into 10 balls. Place another sheet of baking paper on top and press each ball to the size of a cookie. Refreeze the now disc-shaped ice cream for 10 minutes.To prepare the dip, place the melted chocolate in a small, deep bowl. Make 10 sandwiches with the ice cream and cookies then dip the edge of each one into the dark chocolate. Roll the edge in the sprinkles of your choice. Serve immediately or store in the freezer, wrapped in baking paper. To make the cookies, preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking paper. To make the cookies, preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking paper. Mix together the butter and sugars in a mixer with the paddle attachment until light. Add the egg, sea salt and vanilla extract and mix. Add the flour, cocoa powder, bicarbonate of soda and chocolate chips and mix until you have a smooth dough. Mix together the butter and sugars in a mixer with the paddle attachment until light. Add the egg, sea salt and vanilla extract and mix. Add the flour, cocoa powder, bicarbonate of soda and chocolate chips and mix until you have a smooth dough. Divide the dough into 20 even-sized balls. Place the cookie balls on the baking tray, with space in between each ball to allow for spreading, and bake for 10 minutes for a very soft cookie or 12 minutes for a slightly firmer cookie. Divide the dough into 20 even-sized balls. Place the cookie balls on the baking tray, with space in between each ball to allow for spreading, and bake for 10 minutes for a very soft cookie or 12 minutes for a slightly firmer cookie. Line a baking tray that will fit in the freezer with baking paper. Place the ice cream scoops onto the tray and shape into 10 balls. Place another sheet of baking paper on top and press each ball to the size of a cookie. Refreeze the now disc-shaped ice cream for 10 minutes. Line a baking tray that will fit in the freezer with baking paper. Place the ice cream scoops onto the tray and shape into 10 balls. Place another sheet of baking paper on top and press each ball to the size of a cookie. Refreeze the now disc-shaped ice cream for 10 minutes. To prepare the dip, place the melted chocolate in a small, deep bowl. To prepare the dip, place the melted chocolate in a small, deep bowl. Make 10 sandwiches with the ice cream and cookies then dip the edge of each one into the dark chocolate. Roll the edge in the sprinkles of your choice. Serve immediately or store in the freezer, wrapped in baking paper. Make 10 sandwiches with the ice cream and cookies then dip the edge of each one into the dark chocolate. Roll the edge in the sprinkles of your choice. Serve immediately or store in the freezer, wrapped in baking paper.