Skip to main content

ICE CREAM SANDWICHES WITH STRAWBERRIES

Recipe Courtesy - @Bakersbiscuits

Ingredients
  • 20 BAKERS Tennis® Cinnamon biscuits
  • 2 L vanilla ice-cream
  • 350 g fresh strawberries, chopped
  • 5 ml ground cinnamon
  • 300 g milk chocolate, roughly chopped


Method
  1. In a large mixing bowl, stir together the vanilla ice-cream, cinnamon and strawberries.
  2. Spread the ice-cream out into a baking tray lined with plastic wrap and return to the freezer to set.
  3. Using the BAKERS Tennis® biscuit as a template cut the ice cream into blocks to fit between the biscuit layers.
  4. Meanwhile, place the chocolate into  a heatproof bowl set over a pot of simmering water.
  5. Allow chocolate to melt and stir until smooth.
  6. Dip the BAKERS Tennis® biscuits into the melted chocolate until half of the biscuit is coated.
  7. Allow excess chocolate to drip off then place on a wire cooling rack to set.
  8. Layer a slice of ice cream between two BAKERS Tennis® biscuits and then return to freezer before serving.



Hints & Tips
  • Make the ice-cream a day or so ahead of making the sandwiches.
  • Add in chopped toasted nuts or chocolate into the ice-cream for a variation on the sandwiches.
  • Serve the ice-cream sandwiches as an alternative to a birthday cake.
  • Replace the strawberries with 2 x 432 g can crushed pineapple, drained for a pineapple alternative.
  • Replace BAKERS Tennis® Cinnamon biscuits with any BAKERS Tennis® biscuit flavour of your choice.




Comments

Popular posts from this blog

EASY CARAMEL CAKE Ingredients Cake 1/2 cup butter, room temperature 1 cup light brown sugar 3 eggs 1 tablespoon vanilla 2 teaspoons baking powder 1 teaspoon kosher salt 2 cups all purpose flour 3/4 cup milk 2 cups caramel sauce, divided Frosting 8 ounces cream cheese, room temperature 1/2 cup butter, room temperature 1 1/2 teaspoons vanilla 4 cups powdered sugar Method Cake Preheat oven to 180 C . Spray a 9×13 baking dish with nonstick spray and set aside. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together on medium speed for 2 minutes. Add eggs in one at a time, scraping the sides of the bowl as necessary. Add in the vanilla, baking powder and salt and mix to combine. Turn the mixer speed to low and add in the flour and the milk in alternating additions, beginning and ending with the flour. Mix until smooth, about 30 seconds, scraping the sides of the bowl
LAYERED CHOCOLATE DESSERT WITH TOASTED NOUGAT Recipe Courtesy - @BeyersChocolates Ingredients: 110 ml low fat or full cream milk 425 g dark chocolate, chopped 900 g cream whipped cream crushed Oreos/chocolate biscuits Toasted Nougat Soil Mason Jars or Glass Tumblers Method : Bring milk to the boil Pour Chocolate into hot milk Whip the Cream When cooled, fold the whipped cream into the chocolate mixture until well combined Pipe or scoop mousse into the jars Add a layer of crushed biscuits / Oreo’s Add a layer of whipped cream Sprinkle in a layer of toasted nougat Pipe / Scoop a layer of mousse Sprinkle another layer of Biscuit / Oreo’s Top off with whipped cream & a mint leaf for garnish
Cinnamon Coffee Cake Ingredients Cake Batter 3/4 cup (150g) sugar 1/4 cup (1/2 stick or 60g) soft butter or margarine 1 egg 1/2 cup (120 ml) milk 1 1/2 cups (190g) flour 2 teaspoons baking powder 1/2 teaspoon salt Filling 1/2 cup (110g) brown sugar, packed 2 tablespoons flour 1 to 2 teaspoons cinnamon 2 tablespoons (30g) butter or margarine Method Preheat oven to 350ºF or 180ºC. Grease a 9- by 9- by 2-inch baking pan. Beat sugar, 1/4 cup butter or margarine, and egg until creamy. Stir in milk. Mix flour, baking powder, and salt thoroughly. Stir flour mixture into creamy mixture. Stir until dry ingredients are barely moistened. Filling Combine brown sugar, flour and cinnamon. Cut in 2 tablespoons butter or margarine until crumbly and add it to the dry ingredients. Spread half the batter in the cake pan. Top with half of the brown sugar filling. Top with remaining batter. Top with remaining brown sugar fi