Neven Maguire's White Chocolate Chip Cookie Ice Cream Sandwiches

INGREDIENTS

• 1 packet Handmade Bourbon Vanilla & Belgian White Chocolate Chip Cookie Dough
• 1 carton Simply Better Irish Made Butterscotch Ice Cream
• 1 bar Simply Better Single Origin Colombian Milk Chocolate

METHOD

1. Preheat the oven to 200°C (400°F/Gas Mark 6). Remove the cookie dough from the fridge and leave at room temperature for 20 minutes. Cut the parchment paper provided in half and use to line two baking trays.
2. Cut the cookie dough into 8 even slices and arrange on the lined baking trays, giving space for the cookies to expand. Bake for 10-12 minutes until golden brown on the edges but still pale in the centre.
3. Leave the baked cookies to cool on the trays for 15 minutes. Sandwich the cookies together with scoops of the ice cream and squish the down for a hand-held treat. These can be served immediately or given an extra chocolate dip in which case. Put back on to the parchment and put on a plate in the freezer.
4. For the chocolate dip, break the bar of chocolate into squares and melt in a bowl set in a pan of simmering water or use the microwave. Leave to cool, then dip half of the sandwiches into the melted chocolate. Put on a plate and fast freeze until the chocolate sets before serving. These could also be made up to 24 hours in advance and kept in the freezer until needed.