In Home Chefs Club, Recipes

These ice cream sandwiches are a hit whether you are a kid or an adult. You don’t need an ice cream churner and it can be prepared days in advance for a quick sweet treat or dessert.

Prep time: 15 minutes

Freezing time: Overnight

Makes 8 sandwiches  


500ml (2 cups) strawberries, stems removed and chopped

500ml (2 cups) blueberries

500ml (2 cups) whipping cream

500ml (2 cups) condensed milk

5ml vanilla extract

15ml (1 Tbsp) freshly-squeezed lemon juice

Zest of 1 lemon

16 of your favourite biscuits

80g white chocolate

Sprinkles of your choice


Place the strawberries in your Nutri Bullet and blend until smooth. Place the strawberry puree in a bowl and set aside until needed. Clean your machine and repeat the process with the blueberries.

Whip the cream until stiff peaks form. Gently fold in the condensed milk, vanilla extact, lemon juice and lemon zest. Divide this ice cream base in half. Combine the strawberry puree with the one half and the blueberry puree with the other. Do not mix too much – you still want the mixture to be light and airy.

Pour the strawberry ice cream base in a freezer-proof dish, followed by the blueberry base. Use a skewer and create a marble effect.

Freeze overnight for the best results.

To assemble the ice cream sandwiches, scoop out the ice cream and place on a biscuit. Close the sandwich by placing another biscuit on top.

Melt the white chocolate and dip the ice cream sandwiches in the melted chocolate. Garnish with your choice of toppings like sprinkles, fresh berries and edible flowers.

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