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Recipe Courtesy - @Bakersbiscuits

  • 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

  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.


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