Ice-cream sandwiches

Will Torrent's party pieces – dark chocolate and raspberry, or lemon, white chocolate and pistachio – fantastic flavours and something to suit everyone

Ingreadient

For the chocolate & raspberry sandwiches

• 180g 72% Belgian dark chocolate, melted
• 480ml Waitrose Madagascan Vanilla Ice Cream
• 75g raspberry jam
• 10 Waitrose Duchy Organic Chocolate Chip All Butter Shortbreads
• 50g Cooks' Ingredients Milk Chocolate Vermicelli

For the vanilla & lemon sandwiches

• 180g Waitrose Belgian White Chocolate
• 480ml Waitrose Madagascan Vanilla Ice Cream
• 75g lemon curd
• 10 Waitrose Duchy Organic Highland All Butter Shortbread Rounds,
• 25g pistachios nut kernels, chopped

Step by step

1. Melt the chocolates in separate bowls over a pan of simmering water, stirring occasionally, until smooth. Set aside until cooled, but still liquid. Stir often as they cool.
2. Line 2 baking sheets with baking parchment. Carefully cut through the ice cream tubs with a sharp serrated knife (discard the packaging). Cut the ice cream into 5 rounds per tub. Using a circular cutter, about the same size as the biscuits, cut a disc from each round of ice cream. Return the discs to the freezer on 1 of the baking sheets. Return the trimmings to another freezerproof tub and freeze for another time.
3. Top each disc of ice cream with ½ tbsp jam or lemon curd, between 2 biscuits.
4. Half-dip the chocolate sandwiches in the cooled dark chocolate, then sprinkle over the vermicelli and place on the other lined baking sheet. Freeze until firm and ready to serve. Do the same for the vanilla lemon sandwiches in the white chocolate, and sprinkle with the chopped pistachios.