Sam's Kitchen

Simplest homemade ice-cream sandwich recipe a cook of any skill level can master! The hardest part when making these sandwiches was finding a suitable size dish for the wafers and biscuits to line up without big gaps between them.
It took a little bit of fiddling with the containers and baking dishes before I decided to let go of my perfectionist tendencies and just do it. And!? The wafers expanded as the ice-cream was setting and the gaps nearly disappeared. The biscuits didn’t expand, so I simply cut out all the uncovered bits of the ice-cream once it was frozen and ate them, what eventuated in a total sugar overdose!

Since I made two batches of the ice-cream, I decide to experiment a little and folded frozen raspberries through into one batch. Perhaps, even adding white chocolate chips would have been a good idea, but since there were none in the pantry (kids…) I left them out.

Which one of the two is better you will ask, the wafers or the biscuits? There has been a division of opinions. Kids prefer the biscuit version, and adults the wafer version. I like them both. The batch with raspberries tasted very summery. I loved the sour zing of the raspberries in contrast with the sweetness and creaminess of the ice-cream.

It has only been a few days ago when I made these goodies, but they have been swiftly disappearing from the freezer. It’s a good thing the mangoes are getting cheaper, we can stock up and make a few batches for the approaching summer school holiday break.

There are few other ice-cream ideas I’m pondering with right now, but I shall share them later.

Preparation time 20 min
Chilling time 6-8 hours
Yield 10-15 (depending on a size of the tray and the thickness of sandwiches)

Ingredients

20-30 Plain Wafers or Latisse biscuits (see notes)
450ml whipping cream
1 can sweetened condensed milk, chilled in the refrigerator
1 cup mango puree (see notes at the end of the post)
1 tsp natural yellow food colouring (optional)
2-3 handfuls frozen raspberries (optional)

Square or rectangular dish for freezing

Method

1. Arrange a layer of the wafers or biscuits (facing down) at the bottom of a prepared dish.
2. In a chilled bowl of an electric mixer whip the cream until stiff peaks form.
   Gently fold condensed milk in with the cream.
3. In a separate bowl mix mango puree and food colouring to combine.
   Gently fold the mango mix into the cream and condensed milk mixture. Fold in raspberries if desired
4. Pour the mixture over the biscuits and arrange the remaining biscuits on top.
   Freeze for up to 6-8 hours or overnight.
5. Once frozen cut the sandwiches out, move to an airtight container and keep in the freezer.

Notes

Use any type of biscuits you think will be suitable for the sandwiching of the ice-cream. When lining the bottom of a tray with the biscuits, try leaving very little space between them. With the wafers, the gaps can be a little bit bigger since they expand as they soak up the moisture.

I used two small ripe mangoes to make the mango puree. To make the puree, I peeled the skin, removed the seed and processed flesh in a food processor.