No-churn ice cream cookie sandwiches

Method

1. Heat the oven to 200°C/180°C fan/gas 6 and grease 2 large baking sheets with oil. To make the cookies, put the butter and both sugars in a mixing bowl and beat using an electric mixer until pale and fluffy. Slowly beat in the egg and vanilla, then beat in the flour, bicarbonate of soda and salt until smooth.
2. Divide the mixture evenly into 16-20 balls, then put them on the prepared baking sheets spaced 5-6cm apart. Flatten the balls to half their original height with the back of a spoon, then scatter with extra demerara sugar. Bake for 8-10 minutes until golden around the edges and cracking in the middle. Remove from the oven, cool on the baking sheets for 10 minutes, then cool completely on wire racks. Store in an airtight tin.
3. Make the ice creams one flavour at a time. For each flavour, put all the ingredients (apart from the choc chips for the mint flavour) in a mixing bowl and beat using an electric mixer until the mixture is aerated and beginning to hold its shape. (Stir the choc chips into the mint flavour.) Transfer to freezerproof containers, cover with a lid/cling film, then freeze for 8 hours or until completely firm.
4. Take the ice creams out of the freezer 10 minutes before serving to soften. Use a soup spoon to scoop out a flattish disc of one flavour, then sandwich between 2 cookies. Repeat with the other cookies and ice cream flavours. Eat immediately.