This recipe makes about 8 ice cream sandwiches. You will need several trays for baking the biscuits and paper or foil to wrap the sandwiches to put into the freezer. Pre-heat the oven to 160 C or 320 F . The tray or mould (even loaf tin) you use to make the ice cream should be lined with cling film so that the ice cream can be easily removed Melt butter and then stir in the two sugars. Cool slightly before adding the egg and vanilla. Stir well

Sift flour and baking powder together into a small bowl and then add to the sugar mix along with the chocolate bits and stir well or till thoroughly combined

Drop rounded tablespoons of the mixture onto lined baking trays. I rounded mine using a cutter as a guide and spread them quite thinly and evenly. They will cook into a nice flat disc if you flatten them a little with your fingers on the tray.

Bake for 10 - 12 minutes or until golden. Allow to cool on trays for a few minutes before trying to move them. once cooled to warm transfer to a wire rack .

Pour the chilled condensed milk, vanilla and cream into a bowl and whip till soft peaks form. Just nice and soft and airy, if you lift the beaters there should be soft peaks. It's best to use a stand or hand mixer for this. Pour your ice cream into your moulds and leave to set for 4-6 hours but preferably over night.

Get the grease proof paper or foil ready by cutting in to a nice square big enough to wrap the sandwich in

Choose cookies that fit together well as a pair or use a cutter to round off the edges.

Pop the ice cream out of the muffin tray or cut your loaf into thick slices.

Spread the bottom half of the cookie with nutella put the ice cream on top and then top with another biscuit. Wrap and freeze straight away. Continue till finished.

Depending on the shape of your ice cream and the size of your cookie you should get 8- 10 at the very least perhaps more.