Finally some sunshine. What better way to celebrate summer than with refined sugar free ice cream sandwiches!!!
The outside of these ice cream sandwiches are somewhere in between a scone and a biscuit with crunchy almonds. Then a layer of choc-shot. Finally the ice cream is a yummy vanilla and berry frozen yoghurt. This recipe makes around 8 of these but this will depend on the size of your sandwiches.
For the ice cream:
100g of natural yoghurt
25g frozen berries (or a fruit puree would also work fine)
A drop of vanilla extract
For the biscuits (this makes quite a few – it’s a variation on my babyled biscuit dough. You could halve the mix or alternatively, freeze half the dough for another day):
175g SR flour
25g flaked almonds (optional)
60g butter (softened)
1/2tsp baking powder
1 dessert spoon of maple syrup.
Also – optional: Sweet Freedom choc-shot.
First you need to freeze your ice cream mix. So add your vanilla to the yoghurt, mix well and then swirl in your berries. Pop in silicone cases.
Freeze until solid.
Preheat your oven to 180°c fan
So, make your ice cream sandwich dough by combining everything and squishing into a ball. Roll it out to about 1/2 cm thick and cut out desired shape…
A quick note on the shape – your shapes need to match so that you can assemble your sarnie. If you don’t have a circle cutter, these were £1 for 3 and worth every penny!
Bake in the oven for about 8 mins. They should have a little rise on them but still look like a biscuit. Leave to cool.
Finally, assemble! Two biscuits, an ice cream disc and a smear of yummy choc shot! I’d also imagine chia jam would be AWESOME with these…
Enjoy in the garden. Bib essential…