Peanut Butter Fudge Ice Cream Sandwiches

Directions

Preheat the oven to 350F/170F and grease and line a 15x10inch (40x25cm) sheet pan with baking paper.

Sift together the flour, cocoa powder and baking powder and set aside.

Cream together the butter and sugars until light and fluffy. Mixing slowly, add in half the flour, then half the coffee, then the remaining flour and then the last of the coffee.

Scrape down the bowl, and mix everything together. It will be the texture of a thick(ish) cake batter. Spread the batter evenly over the lined baking sheet, and then bake for 8-10 minutes or until dry and matte on the surface.

Cool the sheet of cookie completely, before slicing it widthways into two squares. Wrap them well, and place them in the freezer for at least an hour.

To assemble the sandwiches, get the ice cream out to soften for 10-15 minutes. Place a very large piece of plastic wrap onto a surface, and then place one of the frozen cookie pieces onto the plastic.

Working quickly, spread the ice cream over the cookie, sprinkling it with fudge as you go. Top with the other piece of cookie and press down gently, before wrapping tightly in plastic and placing back in the freezer for at least 2 hours.

To serve, cut into 12 ice cream sandwiches!