It’s rare that I’ll decide to make my own ice-cream. I’m more than happy jazzing up something shop-bought and pairing it with a homemade bake – and, in this instance, coconut cookies. It couldn’t be simpler; the cookies come together very quickly without needing to be chilled, and the cherry sauce gets rippled through your ice-cream of choice. I usually go for vanilla, but it’s also fab with pistachio or a good-quality chocolate.
