This is the easiest treat to make with children, and it disappears just as fast. A scoop of vanilla ice cream pressed between two lemon shortbread Biscuits, the edges rolled in sprinkles, then frozen until firm enough to hold.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Lemon Biscuit Ice Cream Sandwiches recipe. Canonical: https://teas.co.uk/recipes/biscuits/lemon-biscuit-ice-cream-sandwiches/
The lemon shortbread is what makes it, as the buttery, slightly sharp biscuit cuts through the sweet vanilla rather than piling sweetness on sweetness. Work quickly so the ice cream does not melt before they reach the freezer.
You'll need
- 12 Island Bakery Lemon Melt Organic Biscuits
- 6 small scoops vanilla ice cream
- 4 tablespoons coloured sprinkles
- 1 lined tray
Method
- Let the ice cream soften at room temperature for a couple of minutes so it presses without cracking the biscuits.
- Scoop a small ball onto the flat side of one biscuit, then press a second biscuit on top.
- Smooth the ice cream out to the edges with a knife.
- Roll the exposed ice cream edge in sprinkles so they stick.
- Lay on a lined tray and repeat, then freeze for an hour to firm up.
- Tip: work one sandwich at a time and get them into the freezer fast, or the ice cream melts before the sprinkles stick.
Want the background, not just the brew?
Brewed with: Island Bakery Lemon Melt Organic Biscuits, 133g
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