Strawberry ice-cream sandwiches
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Time to make:
3 mins, prep 10 mins, freeze 2-3 hrs
$1.26 per serve
(at time of publication)
Full ingredients list:
- 250g punnet strawberries, hulled, thinly sliced
- 1.2 litres low-fat vanilla ice-cream, softened
- 20 ice-cream wafers
Nutritional information (per serve)
Instructions and steps:
Step 1 Place strawberries into a large bowl and mash with a fork, keeping some texture. Add ice cream and stir until smooth and well combined.
Step 2 Line a 9cm x 19cm loaf tin with plastic wrap, leaving some overhang on the two long sides. Spoon ice-cream into tin, smoothing top with the back of a spoon. Fold over excess plastic wrap to cover and place in freezer to firm (about 2–3 hours).
Step 3 Remove ice-cream from freezer. Turn out onto a clean surface and unwrap from plastic. Cut into 10 even slices. Sandwich each slice between 2 ice-cream wafers. Serve immediately.
Make it dairy free: Use vanilla soy milk ice cream.
About this recipe
First published: February 2011