Cherry swirl choc ice cream sandwiches

1 Place cherries, vanilla, syrup, cornflour and ¼ cup water in a large saucepan and bring to a simmer over low heat. Simmer for 10 minutes or until sauce has thickened and cherries are mushy. Transfer to a large mixing bowl and allow to cool for 10 minutes.

2 Meanwhile, roughly chop two biscuits and place in a wide, shallow bowl. Add chopped pistachios, mixing to combine.

3 When cherry mixture has cooled, add ice-cream, stirring to combine. Freeze for 2 hours or until set.

4 Place remaining biscuits on a baking tray lined with baking paper. Microwave chocolate in 20-second bursts, stirring in between, until melted. Transfer to a small piping bag and decorate biscuit tops. Refrigerate biscuits for 5 minutes or until chocolate has set.

5 To assemble, turn one biscuit chocolate-side down. Top with a scoop of ice-cream, then sandwich with another biscuit, making sure decorated side is facing outwards. Roll sides in pistachio crumb to coat ice cream filling. Place ice-cream sandwiches on a tray in freezer. Repeat with remaining biscuits, filling and pistachio crumb to make six in total.

6 Serve ice-cream sandwiches immediately or wrap in plastic and freeze for up to three months.