British•indulgent
Cappuccino Daim Ice Cream Sandwiches
Makes 10 sandwiches
- Prep time
- 30 min
- Cook time
- 5 hr 15 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 ml / 2 cups-double cream/whipping cream
- 1 x 395g tin condensed milk
- 2 tbsp espresso or instant espresso powder blended with 2 tbsp of water
- 2 tsp pure coffee extract (optional)
- 1 tsp vanilla extract
- 5 Daim bars (chopped or Heath or Score bars)
- 20 chocolate covered Digestive biscuits
Instructions
- 1
Whip double cream with sweetened condensed milk, espresso, and coffee and vanilla extract just until soft peaks form. Don't over beat, we are not looking for whipped cream here.
- 2
Fold in chopped Daim bars with a spatula.
- 3
Scrape into a freezer-safe container and cover with a lid or foil. Freeze overnight or at least for 7 hours.
- 4
Prior to assembling ice cream sandwiches place biscuits in the freezer to firm up.
- 5
To make sandwiches scoop 1/4 cup of ice-cream onto a previously frozen digestive biscuit, top with another one and smooth the sides with a spoon. Repeat with the remaining biscuits and ice-cream.
- 6
Put back in the freezer until firm.