Sweet Tooth Experiments

Tag Archives: ice-cream

Melon Lemon and Cherry Ice-Cream

Posted on Posted in Ice-cream & Sorbet .

Melon Lemon and Cherry Ice-Cream recipe

This recipe came about off the back of a cocktail and an impulse buy, A Midori and Cherry cocktail and a random melon essence purchase with no recipe to use it in.

The cocktail was super delicious but needed an acidic kick and the melon flavour of the liquor got me thinking of making a recipe with the essence I had brought.

Sometimes my recipes are as random as that.

I replaced the Midori with the essence and added lemon to balance the flavours (the sweetness without acid in the cocktail was quite overwhelming). As quite a bit of lemon was needed the recipe had to allow for a high yield of liquid, in which my head went straight to jelly, custard, ice-cream…etc. After playing around with some recipes the ice-cream was a solid winner. Super creamy, easy to make and so tasty with a lovely floral zest.

Melon Lemon and Cherry Ice-Cream recipe

 

Ingredients:

  • 120g caster sugar
  • 80ml lemon juice
  • 2 eggs
  • 2 egg yolks
  • 1 + ½ tsn lemon zest
  • 1 + ½ tsn melon essence
  • 70g cherries, seeded
  • 250g cream

 

Method:

  1. Place half the sugar (60g) and the lemon juice into a saucepan on low/medium, stirring until the mix comes to a syrup thickness consistency. Leave aside to cool.
  2. Place the eggs, yolks and remaining 60g sugar into a heat proof bowl over a saucepan of simmering water.
  3. Whisk the egg mix with a hand held whisk until the mix becomes frothy, remove off the heat.
  4. Using electric beaters whisk the egg mix along with the lemon zest and the melon essence until the mix is thick and creamy.
  5. Add the cooled syrup to the egg mix and beat through until well combine.
  6. Dice the cherries into small bite sized pieces.
  7. In a separate bowl whisk the cream with electric beaters until peaks form.
  8. Fold the cream and cherries through the egg mix until combine.
  9. Pour the mix into a 10cm x 10cm container and place in the freezer for 4 hours or overnight.
  10. Use an ice-cream scoop to serve and enjoy!

 

Melon Lemon and Cherry Ice-Cream recipe

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Melon Lemon and Cherry Ice-Cream recipe

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Melon Lemon and Cherry Ice-Cream recipe

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Melon Lemon and Cherry Ice-Cream recipe

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Limoncello and Lime Zesty Citrus Ice-Cream

Posted on Posted in Ice-cream & Sorbet .

Citrus Spiked Simple Ice-Cream

Technically not a ‘true’ ice-cream, I wanted to make a tasty alcoholic refreshing dessert – perfect for a hot Summers day. This recipe came off the back of exactly this concept, whilst also delivering on ease and minimal ingredients that anyone can make and look like a star.

With 4 ingredients and the most challenging step holding electric beaters this is a decadent recipe that takes seconds and will satisfy with its zesty sweet tang in every scoop.

Why pay way $$$ on fancy Ice-cream brands when you can make a delectable one with a boozy twist!

 

Ingredients:

  • 250ml thickened  cream
  • 320g condensed milk
  • 120ml limoncello
  • 100ml lime juice
  • 2 lime zest

 

Method:

  1. Beat the cream with electric beaters until peaks form.
  2. Place the milk, limoncello, lime juice and zest of 2 limes into a bowl and whisk until combined.
  3. Fold the cream into the milk mix until just combine.
  4. Spoon the mix into a container and place into the fridge to set overnight.
  5. Scoop and enjoy.
Citrus Spiked Simple Ice-Cream

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Citrus Spiked Simple Ice-Cream

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Limoncello and Lime Zesty Citrus Ice-Cream

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Jackfruit White Chocolate Macadamia Brittle Ice-cream

Posted on Posted in Ice-cream & Sorbet .

Jackfruit White Chocolate Macadamia Brittle Ice-cream

Jackfruit White Chocolate Macadamia Brittle Ice-cream

For some time Jackfruit has been on my radar, but being a vegetarian most of my experience with this fruit has been via savory dishes as a meat replacement. Being such a versatile fruit, I decided to make it the feature of a dessert.

With such an interesting taste to work out flavour combos I opted to look at the closest fruits I deemed most similar, these being mango, apricot and pineapple.

After playing around with a few apricot, pineapple and mango flavour pairings with jackfruit I landed on a killer recipe. White chocolate as the foundation flavour, macadamia brittle crunch flavour bombs and 2 different jackfruit textures for smoothness and chewiness.

I actually didn’t think this would be a successful bake but was so surprised I ended up redoing the recipe to this time write down the ratios!

Ingredients:

  • 160g dried Jackfruit
  • 50g caster sugar
  • 30ml cold water
  • 100g Macadamia, salted
  • 10g butter
  • 110g white chocolate
  • 800g vanilla ice-cream
  • ¼ tsn caramel essence (optional)

 

Method:

  1. Place 100g of the jackfruit into a bowl of boiling water, leave for 10 minutes, drain then dice into small pieces, set aside for later.
  2. Chop the remaining 60g jackfruit into small pieces.
  3. Chop up the nuts into small chunks.
  4. Line a baking tray with baking paper.
  5. Place the 30ml cold water and sugar in a saucepan and heat on medium heat, cooking, stirring until sugar has dissolved.
  6. Turn the heat to high, add the nuts and allow the mix to boil until it reaches 110c degrees on a candy thermometer or begins to turn golden, remove from the heat.
  7. Quickly stir in the butter.
  8. Pour mix onto the baking paper, leave aside until completely cooled.
  9. Finely chop up the white chocolate.
  10. Place the ice-cream into a bowl and allow to soften for 10 minutes.
  11. Chop the nut brittle into small pieces and place into the bowl with the ice cream.
  12. Add the jackfruits, essence and white chocolate to the ice-cream and stir until well combined.
  13. Pour into a container and place into the freezer for 4 hours+.

 

Jackfruit White Chocolate Macadamia Brittle Ice-cream

Dried Jackfruit

 

 

 

 

 

 

 

 

 

 

 

Jackfruit White Chocolate Macadamia Brittle Ice-cream

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Jackfruit White Chocolate Macadamia Brittle Ice-cream

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Jackfruit White Chocolate Macadamia Brittle Ice-cream

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Jackfruit White Chocolate Macadamia Brittle Ice-cream

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Boozy Butterscotch Caramel and Peanut Ice-Cream

Posted on Posted in Ice-cream & Sorbet .

Boozy Butterscotch Caramel and Peanut Ice-Cream

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This is such an interesting recipe to me as it was one of my more colorful experiment sessions. So this recipe came from me creating a butterscotch and caramel layer cake with a peanut ice-cream filling. I should have known that adding the ice-cream layer to a cake would mean I would need to freeze the cake in its entirety and that cutting the cake would mean the ice-cream filling would flow out the sides!

The solution to this is to make a sponge cake, but of course by the time I realized this I had already baked the cake!

So what to do? I really liked the ice-cream filling I created so I added some caramel and a few other little layers to turn it from nice to “pow exciting”!

Next a bit of a controversial move, based on recent recipe requests I wanted to make the recipe quick and super easy, so…replaced homemade ice-cream with store brought.

Ingredients:

  • 650g vanilla ice-cream
  • 160g brown sugar
  • 70g peanuts, chopped
  • 120g peanut butter
  • 170ml butterscotch schnapps
  • 20g butter
  • 35ml thickened cream

 

Method:

  1. Put the ice-cream in a bowl and place onto the microwave for 30 seconds or until the mix just softens slightly.
  2. Place the peanut butter in the microwave for 30 seconds or until liquid consistency is achieved.
  3. Add 30g of brown sugar, 50g of the chopped peanuts, peanut butter and butterscotch schnapps to the ice-cream and using a hand whisk beat until combine.
  4. Place the remaining 130g brown sugar into a saucepan on high until the sugar has melted and bubbling.
  5. Take off the heat and add the butter, stirring with a whisk until combine.
  6. Add the cream and whisk with a hand whisk until the mix is smooth and glossy.
  7. Pour the mix onto baking paper until cooled then in the freezer for 10 minutes to harden completely.
  8. Break up the hardened caramel into small pieces and place into the mix, leaving 1/5th aside.
  9. Whisk the caramel pieces into the ice-cream mix until combine.
  10. Pour the ice-cream into a bowl and place into the freezer for 4 hours or until completely set.
  11. To serve scoop the ice-cream out into 4 cocktail glasses and top with the remaining 20g of chopped peanuts and caramel pieces.

 

Notes:

  • You can also serve with a caramel or peanut flavored sweet thin biscuit or wafer.

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Saffron Orange Cardamom and Almond Cookie Ice-cream

Posted on Posted in Ice-cream & Sorbet .

Saffron Orange Cardamom and Almond Cookie Ice-cream recipe

This recipe is a mix of my favorite flavours, in which I have put in an easy ice-cream based recipe with delicious textured chunks.

Saffron, Orange, Cardamom and Almond are such a beautiful delight of complementing flavours that really puts a smile on my face.

I wanted to make something a bit unusual with this flavour combo so decided ice-cream would be an interesting experiment. However, I didn’t just want to make the usual smooth and creamy ice-cream that is standard (if made correctly of course), I wanted to add delicious texture. This is where the vanilla flavoured cookies and frozen orange pieces came into play.

If you’re looking for a delicious satisfying treat that’s a bit unusual with no baking or ice-cream churning this recipe is for you.

Ingredients:

  • 1 orange
  • 1 cup milk
  • 1 cup cream
  • 1 tsn almond essence
  • 1 tsn orange zest
  • 1 tsn cardamom
  • 12 saffron threads
  • 4 eggs
  • 100g brown sugar
  • 200g vanilla biscuits (I used vanilla Oreos)

 

Method:

  1. Place the orange in the freezer.
  2. Place the cream and milk in a saucepan on medium heat until the mix boils.
  3. Remove the milk mix off the heat and stir in the essence, zest, cardamom and saffron.
  4. Place the milk mix in a bowl and leave aside for 5 minutes for the flavours to infuse.
  5. Using a hand whisk, beat 2 eggs and 2 yolks in another bowl with the sugar.
  6. Add 40ml of the milk mix to the egg mix and beat with the hand whisk until combine and smooth.
  7. Pour the egg mix into a saucepan along with the remaining milk mix and on a very low heat beat with a hand whisk until the mix thickens and thickly coats the back of a spoon.
  8. Pour the mix into a bowl and place in the freezer until the mix is almost set.
  9. Meanwhile, place the biscuits in a food processor and pulse until small chunks are formed.
  10. Peel and segment the orange, dice finely into pieces.
  11. Stir in 40g of orange diced pieces along with the biscuit pieces until well combined and place back in the fridge to set.
  12. Using an ice-cream scoop serve and enjoy.

 

Saffron Orange Cardamom and Almond Cookie Ice-cream recipe

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Saffron Orange Cardamom and Almond Cookie Ice-cream recipe

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Ricotta Ice-Cream with Burnt Salted Caramel

Posted on Posted in Ice-cream & Sorbet .

Ricotta Ice-Cream with Burnt Salted Caramel

Ricotta Ice-Cream with Burnt Salted Caramel recipe

This recipe was actually created from taking 2 of my former recipes (my Cheese Ice-Cream Cake and my Churros Chocolate Caramel Cake) and to an extent combining them together.

From these former recipes, my ricotta ice-cream is absolutely amazing and my caramel sauce the perfect consistency, taste and texture.

This ice-cream can be enjoyed with pudding or cake etc, or as the star of its own show.

Moreish, quick, super easy and impressive this treat will impress!

 

Ingredients:

Ice-cream:

  • 450g ricotta cheese
  • 300ml sweetened condensed milk
  • 3 tsn vanilla extract
  • 450ml thickened cream
  • 60ml liquor (optional, I used butterscotch schnapps)

Caramel:

  • 100g white sugar
  • 15ml water
  • 90ml cream
  • 35g brown sugar
  • 1/8 tsn ground salt

 

Method:

  1. In a food processor blitz the cheese, condensed milk and vanilla until smooth and creamy.
  2. Whisk the cheese mix and cream with electric beaters in a bowl until peaks form.
  3. Stir the 60ml of liquor into the cheese mix until well combined.
  4. Spoon the cheese mix into a tin and place in the freezer for 30 minutes to firm.
  5. Meanwhile make the caramel by placing the white sugar and water into a saucepan on a high heat, stirring until the sugar has dissolved.
  6. Now leave the mix without stirring until the sugar syrup is a golden brown colour, take off the heat.
  7. Add the brown sugar, salt and cream to the sugar syrup mix and stir with a metal spoon until the caramel is smooth and glossy, leave aside to cool completely.
  8. Once the caramel is cooled fold through the ice-cream and place the ice-cream back into the freezer to completely set.
  9. Scoop and enjoy!

 

 

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Spiced Sweet Potato Bourbon and Caramel Cake recipe

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Carrot Cake Ice-Cream Biscuits Sandwich

Posted on Posted in Biscuits, Ice-cream cake .

Carrot Cake Ice-Cream Biscuits Sandwich

Carrot Cake Ice-Cream Biscuits Sandwich recipe

This is a really easy and quick ‘cheats’ version of an addictive carrot ice-cream sandwich.

The ‘cheat’ component coming from the use of store purchased vanilla ice-cream (saving you 45 mins prep + setting time) and using pre-cooked tin carrots (saving you 45 mins of prep + roasting the carrots time).

Now by no means am I saying you cannot make your ice-cream from scratch or roast your carrots from raw, however these days you can buy a premium quality vanilla-ice-cream.

I know canned carrots doesn’t sound very appealing but hear me out, once blitzed with the spices this mix will be so tasty you will want to use it as a dip.

This recipe has 2 parts the ice-cream and the biscuit component but let me tell you this ice-cream is the star. Yes my shortbread biscuits are my tried and quadruple tested biscuits that I use as the base to all my shortbread baking but even still this ice-cream is the hero.

To be honest I’m not the biggest fan of carrots but this ice-cream is a moreish tasting carrot cake treat.

I had high hopes for this recipe and OMG it came through with guns blazing.

Carrot Cake Ice-Cream Biscuits Sandwich

Ingredients:

Ice-Cream:

  • 2 x 410g can of cooked carrots
  • ½ tsn ground ginger
  • ½ tsn ground nutmeg
  • 1 tsn ground cinnamon
  • 40g icing sugar
  • 400g vanilla ice-cream

Biscuit:

  •  110g butter, softened
  • 40g custard powder
  • 50g icing sugar
  • 150g flour
  • ½ tsn baking powder
  • 1 tsn ground cinnamon
  • ½ tsn ground ginger
  • ½ tsn ground nutmeg

 

Method:

  1. Preheat the oven to 180c degrees and line a large baking tray with baking paper.
  2. Take the ice-cream out of the freezer and allow it to soften for 10 minutes.
  3. Place the drained carrots into a food processor and blitz until a puree is formed.
  4. Pass puree through a sieve into a bowl and add the spices and icing sugar. Stir to combine.
  5. Add the ice-cream to the carrot puree mix and beat with a hand whisk until well combined.
  6. Place the ice-cream into the freezer for at least 3 hours to harden.
  7. Meanwhile, place all the biscuit ingredients in a food processor and process until the mix clumps together.
  8. Roll the mix into 12 x 30g balls and place onto the lined tray.
  9. Using a fork push into the center of the ball slightly to form the biscuit shape.
  10. Bake in the oven for 12 minutes or until the biscuits are slightly golden.
  11. Place the biscuits on a cooling tray until cold then in the freezer to chill for 30 mins+.
  12. Take the ice-cream and biscuits out of the freezer.
  13. Sandwich the ice-cream between 2 biscuits using a spoon and remove any excess, place back in the freezer for 20 minute or until ready to serve.

 

Carrot Cake Ice-Cream Biscuits Sandwich
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Carrot Cake Ice-Cream Biscuits Sandwich
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Carrot Cake Ice-Cream Biscuits Sandwich

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Carrot Cake Ice-Cream Biscuits Sandwich
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Carrot Cake Ice-Cream Biscuits Sandwich
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Carrot Cake Ice-Cream Biscuits Sandwich

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Carrot Cake Ice-Cream Biscuits Sandwich
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Carrot Cake Ice-Cream Biscuits Sandwich
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Carrot Cake Ice-Cream Biscuits Sandwich
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Moscato Lemon and Strawberry Ice-Cream

Posted on Posted in Ice-cream & Sorbet .

Moscato Lemon and Strawberry Ice-cream

Moscato Lemon and Strawberry Ice-cream
After the recent success of my Moscato and Lemon Marshmallows recipe I decided to extend on the flavour pairing and too that also change up the dessert style. Knowing that Moscato and Lemon already go well together I opted for an additional flavour that holds the same fruity aroma and taste as Moscato, but also compliments both the wine and citrus ingredients.
After trialling the combo of a few different berries I felt the strawberry was too delicious not to incorporate.
I have used jam in this recipe as the jam ensured I didn’t thin out the ice-cream like Strawberry puree did (it also makes the recipe that little bit easier to make as steps are omitted). I’m not the biggest fan of traditional ‘cream and egg yolk’ based ice-cream, however this recipe was too good for me not to demolish.

Ingredients:

  • 300ml Moscato
  • 90g sugar
  • 5 egg yolks
  • 400ml thickened cream
  • 60g strawberry jam
  • 1 tsn lemon zest

 

Method:

  1. Pour the Moscato into a saucepan and heat on medium/high for 10 minutes or until the liquid has reduced down to a third (100ml).
  2. Take the saucepan off the heat and slowly pour the cream into the Moscato, whisking with a hand whisk as you pour until combined.
  3. Place the sugar and egg yolks into a bowl and using electric beaters whisk for a minimum of 5 minutes.
  4. Add the strawberry jam and lemon zest to the egg mix, whisk until combined.
  5. Slowly pour the cream mix into the egg yolk mix while the beaters are whisking.
  6. Once the cream mix is well combine place the mix back into the saucepan on medium/high heat for 5 minutes or until the mixture coats the back of a spoon thickly.
  7. Pass the mix through a sieve into a bowl and allow to cool.
  8. Once mix is cold place in the freezer for 2 hours.
  9. After 2 hours spoon the mix into a food processor and blitz for 2 minutes. Place mix back in the freezer.
  10. After an hour spoon the mix into the food processor again and blitz for 2 minutes. Place mix back in the freezer.
  11. After an hour scoop the ice-cream into a bowl and enjoy!

 

Moscato Lemon and Strawberry Ice-cream
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Moscato Lemon and Strawberry Ice-cream
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Moscato Lemon and Strawberry Ice-cream
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Moscato Lemon and Strawberry Ice-cream
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Moscato Lemon and Strawberry Ice-cream
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Moscato Lemon and Strawberry Ice-cream
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Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream

Posted on Posted in Pudding .

Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream

Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream recipe

Recently I needed to make a gluten free pudding for a dinner party, however I didn’t want to use a gluten-free flour as I wanted a really really fluffy texture, almost like a soufflé lightness and from my experience gluten-free flour tends to produce a bit of a denser texture.

Therefore, I ventured into the kitchen and did some experimenting with a range of alternative base ingredients. Surprisingly (almost bizarrely) the ricotta experiment produced the most amazingly light texture that just melts in the mouth.

Keeping with the ricotta theme I completed the dish with my always successful crowd pleasing ricotta ice-cream.

This recipe is super moreish but not too sweet thanks to the dark chocolate and limited sugar in the pudding.

Ingredients:

Ice-cream:

  • 450g ricotta cheese
  • 300ml sweetened condensed milk
  • 3 tsn vanilla extract
  • 450ml thickened cream
  • 60ml vanilla flavored liquor (optional)

Pudding batter:

  • 40ml thickened cream
  • 20ml milk
  • 160g dark chocolate
  • 220g ricotta
  • 15g cocoa powder
  • 1/4 tsn coffee granules
  • 4 eggs
  • 1/4 tsn salt
  • 80g sugar

Sauce:

  • 100g dark chocolate
  • 180ml thickened cream

Extra:

  • 20g butter

 

Method:

  1. Preheat the oven to 180c degrees.
  2. In a food processor blitz the cheese, condensed milk and vanilla until smooth.
  3. Whisk the cheese mix and cream with electric beaters in a bowl until peaks form.
  4. Stir the liquor until well combined and place in a bowl in the freezer to completely set.
  5. To make the pudding place the cream and milk into a bowl and heat in the microwave until steaming.
  6. Add the chocolate in pieces to the milk mix and stir until silky smooth and well combined.
  7. Place the chocolate mix, ricotta, cocoa powder and coffee granules into a food processor and blitz until well combined.
  8. Separate the egg yolks from the whites and add the yolks to the chocolate mix, blitz until smooth and well combine.
  9. Place the egg whites into a bowl along with the salt and beat until soft peaks form.
  10. Add the sugar to the eggwhites and beat for 5 minutes or until the mix is glossy and smooth.
  11. Fold the chocolate mix into the eggwhites until only just combined.
  12. For the sauce, place the cream into a bowl and heat in the microwave until steaming.
  13. Add the chocolate pieces to the cream and stir until silky smooth and well combined.
  14. Add the 20g of extra butter, melted, to a pudding bowl and roll the bowl  around to ensure all slides are covered in butter.
  15. Pour the pudding mix into the bowl and cook in the oven for 45 minutes or until a skewer inserted into the center comes out almost clean.
  16. Spoon the pudding into serving bowls, top with the chocolate sauce and a scoop of the ricotta ice-cream.

 

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Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream recipe

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Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream recipe

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Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream recipe

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Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream recipe

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Chocolate Ricotta Cheese Pudding with Ricotta Ice-Cream recipe

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Banana Berry Lemon Ice-Cream Sandwich

Posted on Posted in Biscuits .

Banana Berry Lemon Ice-Cream Sandwich

Banana Berry Lemon Ice-Cream Sandwich recipe

In summer one of my favorite ways to cool down at home is by blitzing frozen berries, bananas and yoghurt to make an ‘ice-cream’ that is made of healthy ingredients as well as being delicious.

One day I decided that I wanted to take this fruit and yoghurt ‘ice-cream’ to the next level and turn it into an ice-cream biscuit sandwich.

For a lift in flavor I added in further complimentary ingredients and played around with different taste combinations until I landed on a combo that is absolutely super moreish and delicious.

To turn this ice-cream into a sandwich I relied on my never fail melting moments biscuit recipe that I tweaked to boost the lemon and berry flavor of the ice-cream. The outcome, so addictive!

 

Ice-cream:

  • 500g bananas (260g peeled)
  • 240g frozen raspberries
  • 100g honey
  • 1 vanilla pod
  • 1 tsn strawberry essence

Biscuits:

  • 180g butter
  • ¼ tsn lemon zest
  • ¼ tsn strawberry essence
  • 60g custard powder
  • 60g icing sugar
  • 160g plain flour
  • 1 tsn baking powder
  • Pinch salt

 

Method:

  1. Make the ice-cream by placing all the ingredients into a food processor and blitzing on high until the mix is completely smooth.
  2. Line a slice pan (lamington pan for best results) with plastic wrap, allowing for overlap.
  3. Pour the ice-cream mix in the slice pan and place the pan into the freezer to set for at least 4 hours.
  4. Meanwhile, pre-heat the oven to 180c degrees and line 2 large baking trays with baking paper.
  5. Place the butter in a bowl and using electric beaters whisk for 3 minutes or until the butter is light and fluffy.
  6. Add the lemon zest, essence, custard powder and sugar and whisk until well combined.
  7. Add the flour, baking powder and salt to the butter mix and whisk until just combined.
  8. Roll the mix into balls of 30g each and place on the trays (8 balls on each tray).
  9. Place a cookie cutter around the balls on the trays and using the back of a spoon press down to the sides of the cookie cutter.
  10. Remove the cookie cutter and repeat with all 16 balls ensuring 5cm between each biscuit.
  11. Place the trays into the oven for 16 minutes or until lightly golden.
  12. Leave biscuits to cool on the trays for a few minutes then transfer onto a cooling rack until cold.
  13. Once the biscuits are cold place in the freezer for later use.
  14. To assemble, pull up the plastic wrap from the slice pan and place on the bench plastic wrap side down.
  15. Dip the cookie cutter into hot water and cut out an ice-cream circle.
  16. Place a biscuit on the bench, top with the ice-cream circle and finish with a second biscuit on top of the ice-cream circle, place completed ice-cream sandwich onto a plate.
  17. Repeat with the remaining ice-cream and biscuits until 8 ice-cream sandwiches are make.
  18. Place the plate into the freezer and freeze for at least 1 hour.
  19. To serve I topped the sandwiches with melted white chocolate and a small piping of royal icing. A dust of icing sugar will be just an nice.

Note: these sandwiches will melt if left out for a long period of time so take them out of the freezer when your ready for dessert.

 

Banana Berry Lemon Ice-Cream Sandwich recipe

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Banana Berry Lemon Ice-Cream Sandwich recipe

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Banana Berry Lemon Ice-Cream Sandwich recipe

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Banana Berry Lemon Ice-Cream Sandwich recipe

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Banana Berry Lemon Ice-Cream Sandwich recipe

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Banana Berry Lemon Ice-Cream Sandwich recipe

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