Christmas ice cream sandwiches

To make the ice cream, mix the condensed milk, vanilla and mincemeat. Put the double cream into a large bowl and whisk until soft peaks form. Add the whipped cream, ¹/3 at a time, to the condensed milk mixture, folding gently to combine. Scrape the finished mixture into a large container and freeze for a few hours before using.

Put the buckwheat flour, oat flour, cornflour, bicarbonate of soda and salt into a large bowl, and mix to combine.

Put the butter and sugar into a large bowl and use electric beaters to beat until light and fluffy. Beat in the egg, egg yolks and vanilla. Add the flour mixture and pecans, and mix together until just combined. Add the chocolate and mix briefly until evenly distributed. Cover and chill for a few hours, until the dough is firm.

Roll the chilled dough into 20 golf-ball-sized rounds and freeze for an hour on baking-paper-lined baking sheets, leaving 5cm between each (they can be frozen for up to 3 months – just transfer to freezer bags).

Heat the oven to 180C/fan 160C/gas 4. Bake the rounds for 14-16 minutes or until golden brown around the outside. Allow the cookies to cool on the baking tray for 5 minutes before carefully transferring to a wire rack to cool completely. Kept in a sealed container, these cookies will keep for up to four days.

To assemble, put a scoop of ice cream between two cookies and gently press so the ice cream reaches the edges of the cookies. Eat immediately, or freeze for later.