PBJ cookie ice cream sandwiches

• raspberries↗120g frozen g
• lemon↗1

  juiced

• icing sugar↗2 tbsp tbsp
• liquid glucose↗1⁄2 tbsp tbsp

  (optional)

• condensed milk↗1⁄2 x 397g can
• double cream↗600ml ml
• vanilla bean paste↗1 tsp tsp
• peanut butter↗200g g
• golden caster sugar↗50g g
• light brown soft sugar↗125g g
• egg↗1

Step-by-step instructions

1. 1

   For the ice cream, tip the berries into a food processor with the lemon juice, sugar and glucose, if using. Blitz until smooth. Push the raspberry purée through a fine mesh sieve into a bowl. Whisk the rest of the ingredients together in another bowl for 5 mins until thick, then spoon into a freezerproof container or large loaf tin. Ripple through the raspberry purée using a skewer. Cover and freeze overnight.

2. 2

   Heat the oven to 180C/160C fan/gas 4. Line two large baking sheets with baking parchment. Mix the peanut butter and sugars together in a bowl with a large pinch of salt. Beat in the egg until you have a stiff dough. Break off cherry-tomato-sized lumps of dough (you should get about 16) and arrange on the baking sheets, well spaced apart. Press the cookies down with the back of a fork. Bake for 10-12 mins until golden. Leave to cool on the sheets. Once cool, sandwich a scoop of ice cream between two cookies just before serving (you should use half the ice cream). The remaining 500ml ice cream will keep frozen for three months.