You only need four ingredients to make these delicious ice cream sandwiches. Featuring Iced VoVos, they’re the perfect warm-weather sweet treat.
Serves1212
Prep time15 mins15 minutes, + 4 hours freezing time
+ 4 hours freezing time
Ingredients
2L strawberries & cream ice cream, softened
200ml coconut cream
1/2 cup (160g) strawberry jam
24 Arnott’s Iced VoVo biscuits
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Method
Step 1
Line a 20cm x 30cm lamington pan with baking paper, allowing the sides to overhang. Use an electric mixer to beat the ice cream and coconut cream in a bowl until smooth. Add the jam and gently swirl to marble. Pour into the prepared pan. Place in the freezer for 4 hours or until firm.
Step 2
Turn the ice cream mixture onto a clean work surface. Using a biscuit as a guide, cut the ice cream into 12 rectangles. Place 1 biscuit, icing-side down, on a serving plate. Top with 1 ice cream portion. Top with 1 of the remaining biscuits, icing-side up. Repeat with remaining biscuits and ice cream. Return to the freezer until ready to serve.
Prep time15 mins15 minutes, + 4 hours freezing time
+ 4 hours freezing time
Ingredients
2L strawberries & cream ice cream, softened
200ml coconut cream
1/2 cup (160g) strawberry jam
24 Arnott’s Iced VoVo biscuits
Description
You only need four ingredients to make these delicious ice cream sandwiches. Featuring Iced VoVos, they’re the perfect warm-weather sweet treat.
Method
Step 1
Line a 20cm x 30cm lamington pan with baking paper, allowing the sides to overhang. Use an electric mixer to beat the ice cream and coconut cream in a bowl until smooth. Add the jam and gently swirl to marble. Pour into the prepared pan. Place in the freezer for 4 hours or until firm.
Step 2
Turn the ice cream mixture onto a clean work surface. Using a biscuit as a guide, cut the ice cream into 12 rectangles. Place 1 biscuit, icing-side down, on a serving plate. Top with 1 ice cream portion. Top with 1 of the remaining biscuits, icing-side up. Repeat with remaining biscuits and ice cream. Return to the freezer until ready to serve.
