Peanut butter ice cream sandwich

125g butter
150g smooth peanut butter
225g sugar
3 free-range eggs
1 tsp vanilla extract
245g plain flour
35g cocoa powder
½tsp baking powder
2 tbsp strawberry jam
300g good-quality strawberry ice cream, softened

Preparation method

Preheat the oven to 180C/350F/Gas 4. Grease and line a 33x25cm/13x9½in baking tray.
Melt the butter and peanut butter together in a bowl suspended over a pan of simmering water. Remove the bowl from the heat.
Meanwhile, whisk the sugar, eggs and vanilla together in a bowl. Fold the egg mixture into the peanut butter mixture.
Sift the flour, cocoa and baking powder together in a bowl, then fold it into the peanut butter mixture. Pour the mixture into the tray and bake in the oven for 6-8 minutes. Remove from the oven and set aside to cool.
Once cool, cut the biscuits into six equal-sized biscuits.
Spread the jam onto three of the biscuits and place a scoop of ice cream onto the remaining three biscuits. Sandwich the biscuits together to form three ice cream sandwiches and transfer to the freezer for at least two hours.

To serve, cut the sandwiches in half diagonally