Cookie Ice Cream Sandwiches

In the bowl of an electric mixer, cream together the butter, light brown sugar, sugar, and vanilla sugar for a couple of minutes.

Add the egg, flour, cinnamon, salt, and baking soda. Mix until just combined.

Stir in the chocolate chips.

Form the dough into a roll about 5cm in diameter and wrap it in foil.

Chill the dough in the refrigerator for at least 1.5 hours.

Preheat the oven to 170 degrees Celsius and line a baking tray with baking paper.

Remove the dough from the refrigerator and slice it into 1cm thick rounds.

Place the cookies on the prepared baking tray, leaving enough space between them.

Bake the cookies for 15 minutes or until golden brown.

Halfway through baking, gently press the cookies with a paper kitchen cloth to flatten them.

Allow the cookies to cool on a wire rack.

To make the ice cream sandwiches, scoop a large scoop of Carte D’Or Madagascan Vanilla ice cream onto one cookie and gently press another cookie on top of the ice cream.

Roll the edges of the ice cream sandwich in the small dark chocolate pieces. Repeat with the remaining cookies and ice cream.

Store the ice cream sandwiches in the freezer or serve them immediately.