Peanut Butter Semifreddo

Cut out six squares of plastic wrap (20cm x 20cm) and line each cup. Set aside until you are ready to assemble.

To make the mousse, lightly whip the cream and transfer to a bowl. Cover the cream with plastic wrap and return to the fridge until needed.

In a saucepan, bring the sugar, water and vanilla paste to the boil. Place the peanut butter and white chocolate in a bowl and pour the boiling mixture on top, whisking together to combine. Add in the chopped butter and salt and combine with a whisk. Cool to body temperature before folding in the lightly whipped cream.

Spread semifreddo onto ice cream sandwich cookie base and spread evenly. Top with other half of cookie and place in the freezer for at least 4 hours, until firm.

Once the big sandwich is firm frozen, remove from freezer and trim the edges to make them tidy. Then cut the block into thirds in one direction and quarters in the other direction to make 12 ice cream sandwiches. Wrap each in a piece of parchment paper, folding as if wrapping a gift. Place all the sandwiches into a large ziplock bag and return to the freezer.