An elegant ice-cream dessert that is heightened by the textural element of buttery, digestive biscuits and chopped up Crunchie bars.
Yield
9 Ice-Cream Sandwiches
Prep Time
20mins
Cook Time
10mins
Difficulty Level
Download or Print

An elegant ice-cream dessert that is heightened by the textural element of buttery, digestive biscuits and chopped up Crunchie bars.

Ingredients

  • 200 g dark chocolate, chopped
  • ⅓ cup thickened cream, plus extra to thin for drizzle
  • 1 litre chocolate ice-cream, softened
  • 4 x 50 g Crunchie bars
  • 300 g pack milk chocolate digestive biscuits
01.

In a small saucepan, stir chocolate andcream on low heat 4-5 mins until smooth. Set aside 5 minutes until thickened slightly.

02.

In a medium bowl, combine ice-cream and 2 chopped Crunchie bars. Swirl through half melted chocolate mixture. Transfer to a freezer container.

03.

Line an oven tray with baking paper and place in freezer. Spoon one-third cups ice-cream onto non-chocolate side of 1 biscuit. Sandwich with a second biscuit, pressing so ice-cream reaches edge. Run a butter knife around edges.

04.

Chop remaining Crunchies and spread on baking paper. Roll edges of ice-cream in Crunchie, place on tray, repeat. Freeze 3 hours.

05.

To serve, heat remaining chocolate sauce 3-4 mins (add cream if needed) and drizzle over sandwiches.

Photo: Rob Shaw/Bauer

Download or print the recipe
Loading...