Ice Cream Sandwiches
ab. 10 ice cream sandwiches
Ingredients
For the biscuits:
170 g plain flour
40 g icing sugar
1 pinch of instant baking powder
1 egg
70 g soft butter (room temperature)
For the ice cream:
250 ml whipping cream (optionally plant-based, for a completely lactose-free version)
90 g icing sugar
250 g lactose-free raspberry yogurt
45 g dark chocolate chips
minTime
Preparation
Step 1: Prepare the shortcrust pastry
Sift the flour, icing sugar and baking powder into a bowl.
Add the egg and the soft butter.
First mix with a fork, then knead with your hands until you obtain a smooth, even dough.
Shape into a flat disc, wrap in cling film and leave to rest in the fridge for 1 hour.
Step 2: Cut out and bake the biscuits
Preheat the oven to 180°C top and bottom heat.
Roll out the dough to a thickness of about 0.5 cm.
Cut out the biscuits using a rectangular cutter (about 6 × 4 cm).
Place them on a baking tray lined with baking paper and prick the surface several times with a fork.
Bake in the preheated oven for 10–12 minutes. Leave the biscuits to cool completely.
Step 3: Prepare the ice cream mixture
Whip the cream together with the icing sugar until very stiff.
Gently fold in the raspberry yogurt with a spatula, using upward movements.
Finally, fold in the chocolate chips.
Step 4: Pre-chill the ice cream
Cover the bowl and place the mixture in the freezer for about 3 hours.
Stir occasionally to reduce the formation of ice crystals.
Step 5: Assemble the ice cream sandwiches
Place a generous spoonful of the ice cream mixture on one biscuit.
Cover with a second biscuit and press lightly.
Wrap each ice cream sandwich individually in cling film and gently shape the edges so that they are neat and well sealed.
Step 6: Freeze and serve
Leave the ice cream sandwiches in the freezer for at least 4 hours, or longer, until firm.
Remove them from the freezer 5–10 minutes before serving.
More delicious recipe ideas
