Mix & match ice-cream cookies

Preheat oven to 200°C (180°C fan-forced). Bake cookies following packet directions for crisp cookies. Using an 8cm cutter or glass, place over each warm cookie, rotating cutter for a more rounded cookie. Cool, then freeze cookies in an airtight container until required.

PASSIONFRUIT CARAMEL: Whisk cream with an electric mixer until soft peaks form. Add condensed milk; whisk until firm peaks form. Spoon into a medium container. Stir passionfruit pulp, dulce de leche and salt together in a small bowl. Drop spoonfuls of caramel mixture over cream mixture. Using a large spoon, fold the two mixtures together to swirl. Freeze overnight until firm. 

BLUEBERRY LEMON: Place blueberries, lemon juice, sugar and 1 tablespoon water in a small saucepan; bring to the boil. Reduce heat to medium; simmer for 5 minutes or until jammy. Cool. Whisk cream with an electric mixer until soft peaks form. Add condensed milk; whisk until firm peaks form. Spoon into a medium container. Drop spoonfuls of cooled blueberry mixture over cream mixture. Using a large spoon, fold the two mixtures together to swirl. Freeze overnight until firm. 

To serve, scoop 5 large balls of ice-cream onto a chilled baking-paper-lined tray. Sandwich scoops between two cookies. Serve immediately or freeze, covered for later.