Brown Butter, Chocolate and Thyme Cookie with Salted Honey and Peanut Ice Cream

This is a no holds barred dessert. It’s sweet, salty, gooey, crispy, fudgy, nutty and pretty dirty all at the same time. The ice cream is super creamy and rich and with the fudginess of the salted nutty cookie and the slight aromatic flavour from the thyme, you won’t be able to stop digging your spoon in. This is a great one to make for a dinner party too - both the cookie and ice cream can be made ahead and just baked before serving. A proper crowdpleaser.

Serves 5-6

1. First make the ice cream. Use a whisk or electric beaters to mix 400ml double cream and one tin of condensed milk until it reaches soft peaks. Add 2 heaped tbsps of crunchy peanut butter, 50g honey, a handful of roughly chopped toasted salted peanuts and 1 tsp of sea salt flakes in a large bowl. Once mixed well for a couple of mins pour into a lined loaf tin or shallow baking tray and freeze for at least five hours.
2. For the cookie, melt 100g of unsalted butter over a medium heat until it reaches the brown butter stage. It needs to be a lovely golden caramel colour. Add to a bowl with 120g light brown soft sugar and mix. Add 1 egg, 1/2 tsp vanilla, 130g plain flour, 1 tsp salt flakes, and leaves from 3 thyme sprigs. Then add 80g of roughly chopped dark chocolate and 80g roughly chopped milk chocolate. You can use whatever chocolate you wish.
3. Once mixed well, press into a lined oven-safe small frying pan about 20cm wide and top with more thyme leaves, a sprinkling of sea salt flakes and some more chopped chocolate.
4. Refrigerate for 30 minutes and when you’re ready, bake at 190C for 12 mins. You want it to be very gooey in the middle so resist the urge to cook it for longer.
5. Leave it to sit for 10 minutes before topping with a big scoop of your ice cream. Pudding heaven.