Toffee ice cream sandwiches
Fun ice cream doesn't have to be just for kids, as this simple but stylish idea proves
Difficulty and servings
Makes 8
Preparation and cooking times
Ready in 30 minutes plus freezing
- 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.
- Melt the chocolate in a bowl set over, not in, a pan of simmering water.
- 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
Recipe from olive magazine, August 2009.
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http://www.bbcgoodfood.com/recipes/11804/
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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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06 August 2009
MaryW, Finland rated and commented on this recipe
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28 October 2011
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