- 750 ml – 1L (3 – 4 cups) good quality, store-bought vanilla ice cream
- 8 – 10 triple chocolate almond cookies
- 150 g grated chocolate
1. Soften the vanilla ice cream slightly and sandwich it between two cookies.
2. Neaten the edges with a knife and dip into grated chocolate.
3. Serve immediately for an oozy, soft cookie or freeze for 2 hours for a harder ice-cream sandwich cookie.