Double choc and salted caramel ice-cream sandwiches

Method

• 1
  Preheat oven to 160C. Grease and line 2 baking trays with baking paper.
• 2
  Place butter and sugars in a large bowl and beat with an electric mixer until pale and creamy. Add egg and beat for 1 min or until combined. Add the flour, cocoa, chocolate and stir until a rough dough forms.
• 3
  Shape dough into walnut-sized balls (about 30g) and place on lined trays. Press down gently to form discs. Bake for 12 mins. Set aside on the trays to cool completely.
• 4
  Place a generous scoop of ice-cream on top of 1 biscuit. Top with a second biscuit. Repeat with remaining biscuits and ice-cream.