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.
Ingredients
- ginger or chocolate cookies 16
- toffee ice cream (Häagen Dazs Dulce de Leche is good) 500ml
- milk chocolate 200g, chopped
Method
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Step 1
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.
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Step 2
Melt the chocolate in a bowl set over, not in, a pan of simmering water.
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Step 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.
Nutritional Information
- Kcals 354
- Fat 20.3g
- Carbs 39.7g
- Fibre 0.5g
- Protein 5.5g
- Salt 0.29g
