Ingredients
150g bourbon biscuits
1 bar honeycrisp
11/2 l. soft vanilla ice-cream
100g nuts (optional)
200g chocolate chips
Put biscuits, honeycrisp bar and nuts in a plastic bag and bash with a rolling pin.
Then place all ingredients in a bowl and whip with a hand mixer. Put in a loaf tin lined with cling film. Cover the top with cling as well. Freeze. Serve between the following chocolate cookies.
Triple chocolate cookies.
Beat together
120g brown sugar
60g granulated sugar
60g soft butter
Add 1 egg and 60ml. rapeseed oil (or vegetable oil) and 1 tsp. vanilla extract.
Stir in
120g wholewheat flour
120g white flour
60g cocoa
Pinch salt
50g chopped dark chocolate
50g chopped milk chocolate
50g chopped nuts (optional)
Put spoonfuls on a baking tray. Leave a space between the biscuits. Bake in a pre-heated oven 180 degrees celsius for 10 mins.
Leave to cool and harden. Sandwich together with the ice-cream.
