2-litre tub vanilla ice-cream
2 tblsps boiling water
1/3 cup crunchy peanut butter
1/3 cup raspberry jam
450g roll choc chip cookie dough
Icing sugar mixture, to decorate
Grease a 19cm x 30cm lamington pan. Line base and long sides with baking paper, extending paper 4cm above pan edges.
2 Place ice-cream in a large bowl. Stand at room temperature to slightly soften. Beat with a wooden spoon until smooth. Stir water into peanut butter in a small bowl until combined. Stir into ice-cream.
3 Pour ice-cream mixture into prepared pan. Smooth over top. Dollop jam over ice-cream. Using the end of a spoon, gently swirl through to create a ripple effect. Freeze for at least 4 hours, or overnight until firm.
4 Grease and line two large oven trays with baking paper.
5 Trim both ends of dough. Using a serrated knife, cut into 16 slices, about 11/2cm thick. Arrange, about 4cm apart, on prepared trays.
6 Cook both trays in a moderately slow oven (160C), swapping halfway through, for about 15 minutes, or until firm to touch. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.
7 To serve, lift ice-cream out onto a chopping board. Cut out an 8cm round. Sandwich between two cookies. Place on a tray. Repeat with remaining ice-cream and cookies. Freeze until ready to serve.
8 Dust cookies with sifted icing sugar.