About this recipe:These wonderful treats are perfect for the kids (or the kid in you). Shop-bought biscuits are used to sandwich a vanilla and chocolate ice cream.
500ml whipping cream
1 (397g) tin condensed milk
1/4 teaspoon vanilla extract
5 (34g) bars Flake chocolate, crushed
750g malt biscuits, such as malted milk
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:45min › Extra time:2hr freezing › Ready in:2hr45min
In large chilled bowl, whip the cream until stiff peaks form.
Fold in the condensed milk and vanilla, then the crushed chocolate.
Layer some biscuits, face down, on the bottom of a baking dish or on a baking tray (make sure the container fits in your freezer).
Using either a spoon or a piping bag, scoop or pipe some of the creamy mixture onto the biscuits, how thick you want it is up to you. If using a piping bag, make sure the opening is large enough for the crushed chocolate to fit through.
Place biscuits face up onto the cream (try to align the biscuits).
Cover with a piece of baking parchment and start again with a new layer of sandwiches, starting with face down biscuits (as above).
Build up as many layers of sandwiches as you can/want using baking parchment between each layer. The parchment is not essential, but makes separating the sandwiches a little bit easier.
The thickness of your creamy mixture will determine how many biscuits you will actually need.
Place in the freezer until frozen (this can take anywhere from 2 to 8 hours).
When sandwiches are frozen, wrap in cling film or in a freezer-safe container and store in the freezer.