Paul A Young served up delicious chocolate dip ice cream cookie sandwiches on Saturday Kitchen.

The ingredients are: 115g unsalted butter, at room temperature, 110g caster sugar, 90g light muscovado sugar, 1 large free-range egg, ¼ tsp sea salt, 1 tsp vanilla extract, 160g plain flour, 30g cocoa powder, ½ tsp bicarbonate of soda, 50g dark chocolate chips or chopped-up dark chocolate, 10 full scoops ice cream (any flavour) and sprinkles, such as chocolate chips, toasted coconut, chopped toasted nuts or hundreds and thousands, to serve.

For the chocolate dip: 200g milk or dark chocolate, melted.

See recipes by Paul in his book titled: The Joy of Chocolate available from Amazon now.