Collect together your equipment (see Recipe Notes below) and ingredients.

Make the Double Chocolate Brownie Cookies and when cool, find a pastry cutter the same size as the cookies. Allow 2 cookies per person.

Take the ice cream out of the freezer for around 5 – 10 minutes to warm up a little, until it becomes thick but spreadable.

Lay some baking parchment on a flat surface which will fit in the freezer. I use a chopping board. Place the pastry cutter on the parchment and spoon in some ice cream, making them as thick as you like. Mine were around 1½ cms thick.

Flatten the surface of the ice cream and remove the pastry cutter. Make as many as you need and place them in the freezer to harden.

When you are ready for dessert, sandwich the ice cream with the cookies and serve. Heavenly!