170g unsalted butter, softened to room temperature
150g light brown sugar
50g granulated sugar
1 large egg
2 tsp vanilla extract
225g milk chocolate chips
For the ice cream:
90ml fresh double cream
75ml condensed milk
1 tbsp cocoa powder
25g dark chocolate, melted
1 tsp vanilla extract
75g chocolate chips
For the marshmallow:
2 medium egg whites
7.5 leaves of gelatine
350g caster sugar
1 tbsp honey
1 tsp vanilla bean paste
Sunflower oil, for the tin
100g icing sugar
4 tbsp cornflour
Make the ice cream: In a large mixer, whisk the double cream until stiff peaks start to form.
In another bowl, combine the condensed milk, vanilla extract, cocoa powder and melted chocolate.
Gently fold the whipped cream into the condensed milk mixture then add the chocolate chips and fold everything together.
Pour the ice cream mixture into a 20cm x 20cm square tin and cover tightly with cling film.
Place in the freezer for 6 hours or overnight, then allow to rest outside the freezer for 10 min before serving.
Make the marshmallows: Whisk the egg whites in a large heat proof bowl using electric beaters. Whisk until soft peaks form then set aside. Put the gelatine in a deep bowl or jug and cover with 200ml cold water to soften.
Put the caster sugar, honey and 150ml water in a large, high-sided saucepan. Cook over a medium-high heat until the mixture reaches 130C on a sugar thermometer. Be very careful when you work with hot sugar. Take the pan off the heat then add the gelatine and the water they were soaked in to the hot sugar. Take care or wear oven gloves as the sugar can bubble up and spit. Stir until the gelatine has dissolved then carefully pour the mixture into a heatproof jug.
Return the beaters to egg whites and whip up further until stiff peaks form. Keep whisking while you slowly pour in the warm syrup in a steady stream. Keep beating the mixture until it is smooth and shiny, then add the vanilla seeds. Continue to use the electric beaters for around 8-10 mins or until the mixture is noticeably thicker.
Line two 20cm x 20cm tins with cling film and brush with sunflower oil. Mix the icing sugar and cornflour together then sieve a little of the mixture into the tray to coat the inside. Pour in the marshmallow mixture, level with a spatula and leave to set for 2 hours.
Make the cookie: Pre-heat the oven 170 C.
Cream together the butter and sugars, then add the egg and vanilla and beat thoroughly. Sieve in the dry ingredients and use a spatula to combine. Stir through the chocolate chips and then divide the mixture in two and press each half into a 20 x 20cm loose bottomed tin.
Bake in the pre-heated oven for 18 minutes, then remove and leave to cool.
To assemble, place one cookie on a serving board and top with one marshmallow. Blow torch the marshmallow and place the ice cream square on top. Sandwich the second marshmallow on top of the ice cream and blow torch again. Cut into 4 large squares.
Cut the final cookie into 4 large squares and place on top of the torched marshmallow squares.