Cherry choc chip ice-cream sandwiches
These are the heavenly ice-cream sandwiches of your childhood. Even better – the ice-cream recipe doesn’t begin with a custard, and so avoids the ‘will it or won’t it?’ curdling fear.
Ingredients:
- 2 cups (500 ml) thickened cream
- 1 cup (250 ml) full-cream milk
- ¾ cup (165 g) caster sugar, plus 1 teaspoon extra
- 1½ cups (225 g) frozen cherries, partially thawed
- 85 g dark chocolate (70 per cent cocoa), roughly chopped
- 36 plain chocolate biscuits (Choc Ripple biscuits or similar)
Directions:
1. In a large bowl, whisk together the cream, milk and sugar, and stir until the sugar dissolves. Churn in an ice-cream machine according to the manufacturer’s instructions.
2. Toss the cherries with the extra teaspoon of sugar. Add the cherries, along with any juice, and the chocolate to the ice-cream mixture. Transfer to a container with a lid and freeze until firm enough to scoop.
3. To assemble the sandwiches, spread 1/3 cup (80g) of ice-cream over a biscuit and top with another biscuit. Repeat with the remaining biscuits and ice-cream. Wrap tightly in baking paper and freeze until ready to serve.
Tip:
The sandwiches will keep for 24 hours in the freezer.
Recipe from The Edible City by Indira Naidoo, published by Penguin Books, RRP $45.00.
Republished with permission of Wyza.com.au.