Heat the air-fryer to 160C. Beat the butter and both sugars together in a bowl until creamy and pale. Mix in the vanilla and the egg, then fold in the flour, bicarbonate of soda and a pinch of salt to form a dough. Fold in the chocolate chips.

Either line your air-fryer basket with foil (this will help the base of the cookies to cook) or use a baking tin that will fit into your air-fryer. Divide the mixture into 8 balls and arrange in the tin or lined basket spaced apart (you may need to do this in batches). Bake for 12-15 mins until golden. Check the underneath of the cookie is crisp and cooked through, then leave to cool.

Put a scoop of ice cream between two cookies to make an ice cream sandwich. You should have enough to make four. Cookies will keep in an airtight container for three days.