Mango sorbet brioche rolls

These special ice-cream sandwiches will have everyone reaching for their cameraphone – and asking for the recipe.

Ingreadient

• ½ x 280g pack 8 brioche rolls
• ½ x 500ml tub Alphonso mango sorbet
• ½ tsp Cooks' Ingredients Sumac
• 75g Cooks’ Ingredients Belgian White Chocolate, roughly chopped
• 1 tsp coconut oil or butter

Step by step

1. Cut the brioche buns in ½ horizontally and arrange small scoops of sorbet on the base. Sprinkle with a pinch of sumac then replace the lids, pressing down firmly. Cover and transfer to the freezer.
2. Meanwhile, place the white chocolate and coconut oil or butter in a wide heatproof bowl set over a pan of just-simmering water, stirring until melted.
3. Carefully dip the top of the frozen buns into the melted chocolate and sprinkle with a little more sumac. Enjoy straightaway or return to the freezer until ready to serve.