Beat together the butter and icing sugar until fluffy.

Add the egg yolks and vanilla extract and keep beating.

Sift in the flour, cocoa powder and salt and mix well.

When the dough is ready, flatten it, wrap it with cling wrap and put it in the fridge for 20 minutes.

Roll the dough into a 6mm – ¼ inch thick sheet and cut out 8cm – 3 inch circles.

Prick the cookies with a fork and bake them in a pre-heated oven at 180°C – 355°F for 15 minutes.

When ready, let them cool down on the tray for 5 minutes, then transfer to a wire rack to cool down completely.

In the meantime, take the ice cream out of the freezer. When soft enough, spread onto a thick enough pan, lined with baking paper. Make sure you get it abour 3 to 4cm (1 to 1 ½ inch) thick.

Put the ice cream back in the freezer. When hard enough to hold its shape (but not too hard, or you won’t be able to cut it!), cut out 8cm – 3 inch circles of ice cream and put them on a tray lined with baking paper. Put them back in the freezer until ready to assemble your Ice Cream Cookie Sandwiches

Then sandwich the ice cream between two cookies.

You can serve them immediately or wrap them in cling wrap and freeze to serve later.