1. CREAM the butter and sugar until light and fluffy then stir in vanilla. Beat in the egg then stir in sifted flour, cocoa, baking powder and bicarbonate of soda. Turn onto a floured surface and gently knead together.
2. WORKING with half of the dough at a time, roll out on a floured surface until ½ cm thick. Cut shapes with a 8.5cm biscuit cutter and place on greased baking trays. Gather together remaining dough and gently reroll and cut more shapes.
3. BAKE in a moderate oven 180°C for 10 minutes. Cool on a wire rack for 10 minutes before lifting off onto rack to cool completely. Store in an airtight container until required.
4. COMBINE the sugar and water in a saucepan and stir over a medium high heat until sugar has dissolved. Continue cooking, without stirring until deep golden. Carefully add cream and stir until smooth. Stir through fruit mince and keep warm.
5. ASSEMBLE ice cream sandwiches by placing a scoop of ice cream between 2 chocolate biscuits. Serve with warm caramel fruit mince sauce.