Ingredients
6 total- 2 (204g) packs cookie dough
- 227g strawberries, hulled and halved
- 2 tbsp runny honey
- 4 basil sprigs, plus extra leaves to serve
- 460ml tub vanilla ice cream
- 38g pack freeze-dried strawberry crisps, crushed (optional)
Method
4 stepsStep 1
Preheat the oven to 160°C/140°C fan/gas 3. Bake the cookie dough as per pack instructions, to make 12 cookies.
Step 2
Meanwhile, for the compote, put the strawberries, honey and basil sprigs in a small pan with 2 tbsp water and bring to the boil. Reduce to low, then simmer for 8 mins. Turn off the heat, add a few grinds of black pepper, then set aside to infuse and cool completely.
Step 3
Using a sharp or serrated knife, slice the ice cream through its packaging into 6 evenly sized discs. Peel off the packaging, place the discs on a lined tray and return to the freezer (quickly roll each disc in the freeze-dried strawberry crisps first, if using).
Step 4
To assemble, flip a cookie upside down, top with an ice-cream disc, a spoonful of compote (use a slotted spoon to avoid excess liquid) and a few basil leaves. Sandwich with another cookie and serve immediately.