Raspberry ice-cream sandwiches

Line a freezerproof container (about 1.5 litres) with baking parchment. In a large bowl, use a balloon whisk to beat together the double cream and condensed milk until you have soft, thick peaks, then fold in the yogurt and raspberries. Spoon the mixture into the prepared container, cover and freeze overnight.

Take the ice cream out of the freezer (leave it to soften for 5-10 minutes, if necessary). Using the baking parchment to help, lift the ice cream out of the container onto a board and use a sharp knife to cut into chunks. Tip into a food processor (in batches, if necessary) and whizz with the milk until broken down and softened (5-10 minutes). Spoon 2 heaped tbsp ice cream between 2 cookies, then repeat with the remaining cookies and ice cream. Put the cookie sandwiches on a baking tray and freeze for 30 minutes before serving.