For the ice-cream:

1. Whip the chilled First Choice Velvet in an electric mixer until thick (roughly 5mins).
2. Place in a container and freeze over-night.

For the cookies:

1. Mix the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
2. Using an electric mixer, beat the butter on high speed for about 1 minute until creamy. Add the brown and white sugar slowly and cream together.
3. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl to ensure all the mixture is combined well.
4. Once mixed, add the food colouring and beat until combined, then add the dry ingredients and mix on low until a very soft dough is formed. Beat in more food colouring if you'd like the dough to be brighter red.
5. Mix in the chocolate chips on a low speed. The dough will be sticky.
6. Cover the dough tightly with plastic wrap and chill for at least 1 hour. (Chilling is mandatory.)
7. Pre-heat oven to 180°C and line two large baking sheets with baking paper.
8. Roll the dough into balls, roughly 1,5 tablespoons in size. Place 9 balls onto each baking sheet, allowing room to spread.
9. Bake each batch for 10-11 minutes. The cookies may only spread slightly, but that's okay. Simply press down on the warm cookies to slightly flatten and form crinkles. Stick a few chocolate chips into the tops of the warm cookies if you'd like.
10. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

For the ice-cream sandwiches

1. Scoop a medium-sized ice-cream ball onto a cookie and press down slightly. Add a few chocolate sprinkles on top.
2. Place another cookie on top. Serve immediately.