Festive Ice Cream Sandwiches
Preparation time is 15minutes
Serve is for 14 pcs
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Difficulty level: 3 out of 4
8 Ingredients
- 100grams Darrell Lea Rocklea Road Mini Marshmallows
- 250grams Arnott's Milk Coffee Biscuits
- 1 Nestle Top N Fill Caramel
- 375grams Nestle Bakers' Choice Milk Choc Melts
- 250grams Nestle Bakers' Choice White Choc Melts
- 50grams silver cachous
- 2L vanilla ice-cream
- 1/4 cup vegetable oil
Method
Step 1 of 4
Grease a 21cm x 30cm lamington pan; line with baking paper. In a large bowl, gently combine ice-cream, Nestle top & fill caramel, Nestle white choc bits and marshmallows. Spoon ice-cream mixture into prepared pan; smooth top; neatly top with a single layer of half the biscuits. Cover surface with plastic wrap. Freeze 3 hours or until firm.
Step 2 of 4
Line a baking tray with baking paper. Remove ice-cream pan from freezer. Invert ice-cream pan onto a chopping board; peel back and discard baking paper. Working quickly, use a biscuit as a template to cut out 14 rectangles from the ice-cream (refreeze any off-cuts and enjoy later!). Place ice-cream rectangles on prepared tray and refreeze.
Step 3 of 4
Combine Nestle milk melts and oil, microwave uncovered on MEDIUM (50%) for 1 minute; stir. Repeat process in 30 second intervals until melted and smooth. Line a baking tray with baking paper.
Step 4 of 4
Working quickly, sandwich each piece of ice-cream between 2 biscuits, then dip one half of each ice-cream sandwich in Nestle milk choc melts, place on prepared tray, sprinkle with cachous, repeat with remaining ice-cream sandwiches. Serve on chilled plates.
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