This crowd pleasing dessert is a childhood favourite .The combination of soft ice cream and fresh, chewy cookies is bound to put a smile on your face


175g unsalted butter, melted

200g soft dark brown sugar

100g golden caster sugar

1tsp vanilla essence

1 large free-range egg, plus 1 yolk

250g plain flour

1½tsp bicarbonate of soda

200g milk chocolate, chopped into small chunks

150g sour cherries

1l tub ice cream


Heat the oven to 160C.

Beat together the butter, and the sugars, then the vanilla, egg and egg yolk, until light and creamy.

Fold in the flour, bicarbonate of soda and a pinch of salt, until just blended.

Stir in the chocolate and cherries and drop 1tbsp of mixture on to the baking sheets for each cookie – you may have to do this in batches.

Don’t flatten the dough out. Bake for 10 mins, until the edges are crisp. Leave to cool on baking sheets.

To assemble, spoon 4tbsp ice cream on to half the cookies, top each with another cookie and press down lightly.

Serve immediately.