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Ingredients

  • 16 ginger or chocolate cookies
  • (Häagen Dazs Dulce de Leche is good) 500ml toffee ice cream
  • 200g milk chocolate, chopped

Method

  • STEP 1

    Put a biscuit in the bottom of the cutter and top with ice cream, pushing it to the edges. Top with a second biscuit and gently push the sandwich out of the cutter. Repeat with the rest of the biscuits and ice cream. Put the sandwiches in a box in the freezer for at least 3 hours, until really firm.

  • STEP 2

    Melt the chocolate in a bowl set over, not in, a pan of simmering water.

  • STEP 3

    Line a baking tray (one that will fit in the freezer) with non-stick paper. Dip half of each ice-cream sandwich (horizontally or vertically) into the chocolate and lay them on the baking tray. Freeze until firm, then transfer to a plastic box with a lid. Freeze until needed. Serve with a wrap of greaseproof paper to hold them in.

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