I used an Amy Atlas recipe and followed this fab. tutorial posted by smitten kitchen.
You could certainly make your own ice cream as well, I simply used a store bought "nephew safe" variety but if you are lactose intolerant, limiting your sugar or just prefer the taste of lovely home made ice cream, I definitely recommend making your own.
Full Recipe and method - here
To make your biscuits
2 2/3 cups (335 grams) all-purpose flour2/3 cup plus 1/4 cup (75 grams) extra dark or Dutch-processed unsweetened cocoa powder
1 1/4 cups (2 1/2 sticks or 285 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
3/4 teaspoon table salt
2 large egg yolks
1 tablespoon vanilla extract
Preheat your oven to 180 degrees C. Sift Flour and cocoa together and set aside then cream butter, sugar and salt together until fluffy then add the yolks and vanilla and mix till combined. Scrape down the sides of the bowl and gradually add the flour bit by bit until combined.
once your dough is mixed roll out to 4-5mm thick between two sheets of baking paper and place in the freezer for 5 mins... once slightly frozen you can cut out your shapes and place on a lined baking tray... then use a folk to piece holes though the centre.
Bake for 15- 18 minutes depending on your oven and the thickness of the biscuits... when cooked they should stay firm when tapped in the centre.
while your biscuits are baking soften your ice cream and place in a lined slice pan then set in the freezer until it freezes and your biscuits are have cooled.
Then cut the ice cream into shapes equal to your biscuits, sandwich and freeze till they are to be served.