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Recipe by Xanthe Clay

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1. Video tutorial: Melting chocolate

1. You'll need a cutter exactly the same size as the biscuits to make them really neat. Put a biscuit in the bottom of the cutter and top with ice cream, pushing it to the edges. Top with a second biscuit and gently push the sandwich out of the cutter. Repeat with the rest of the biscuits and ice cream. Put the sandwiches in a box in the freezer for at least 3 hours, until really firm.
2. Melt the chocolate in a bowl set over, not in, a pan of simmering water.
3. Line a baking tray (one that will fit in the freezer) with non-stick paper. Dip half of each ice-cream sandwich (horizontally or vertically) into the chocolate and lay them on the baking tray. Freeze until firm, then transfer to a plastic box with a lid. Freeze until needed. Serve with a wrap of greaseproof paper to hold them in.

Per serving

354 kcalories, protein 5.5g, carbohydrate 39.7g, fat 20.3 g, saturated fat 10.5g, fibre 0.5g, salt 0.29 g

Latest comments and suggestions

• MaryW, Finland

  06 August 2009

  MaryW, Finland rated and commented on this recipe

  

  Made a batch of these at the weekend for a bbq. Had 9 kids in total ranging in age from 4 to 14 and they all loved them! I just used digestives and vanilla ice cream, but they were great. I would say it's easier to use a block of ice cream, then just find the nearest size cutter you have, slice the ice cream to about 1cm thick and then just assemble. It's a lot easier and not as messy, also you get to eat the left over ice cream!

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Ingredients

• 16 ginger or chocolate cookies
• 500ml toffee ice cream (Häagen Dazs Dulce de leche is good)
• 200g milk chocolate , chopped

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Difficulty and servings

Makes 8

Preparation and cooking times

Ready in 30 minutes plus freezing

Ingredients

• 16 ginger or chocolate cookies
• 500ml toffee ice cream (Häagen Dazs Dulce de leche is good)
• 200g milk chocolate , chopped

Per serving

354 kcalories, protein 5.5g, carbohydrate 39.7g, fat 20.3 g, saturated fat 10.5g, fibre 0.5g, salt 0.29 g

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