No-churn fruit and nut ice cream sandwich
By OcadoLife
Published on 04 October 2023
Chef and founder of artisan ice-cream parlour Happy Endings Terri Mercieca created this mouthwatering No-churn Fruit and Nut Ice-Cream Sandwich in honour of her dad, who loved fruit and nut chocolate. The vegan ice cream is sandwiched between two freshly baked cookies. If you have any ice cream left over, try adding a scoop to a glass and pouring over a shot of espresso, plus a splash of your fave liqueur for a switched-up affogato.
Time and servings
45 minsTotal time
8Servings
15 minsPrep time
30 minsCooking time
Ingredients
- 1 tsp instant coffee
- 50g raisins
- 50g almonds
- 140g vegan milk chocolate, broken into squares
- 35g vegan dark chocolate, broken into squares
- 250g vegan custard
- 250ml vegan whipping cream
- 50g vegan condensed milk
- 1 pinch sea salt
- 2 packs (204g) ready-to-bake vegan double chocolate cookie dough
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Put the instant coffee in a jug and pour in 100ml boiling water. Stir, then add the raisins and leave to soak.Step 2
Spread out the almonds on a baking tray and roast for 12-15 mins, until golden. Remove, leave to cool, then roughly chop, keeping some chunky bits.Step 3
Meanwhile, put the milk chocolate and dark chocolate in a heatproof bowl. Put the custard in a pan and gently heat it until just starting to bubble, but don’t let it boil. Pour it over the chocolate and let it sit for 30 secs, then stir with a spatula until fully melted and combined.Step 4
Put the cream and condensed milk in a separate bowl and whip to soft peaks with an electric whisk. Fold it into the chocolate custard mixture, followed by the coffee-soaked raisins (drain them first), chopped almonds and a pinch of salt. Scrape the mixture into a shallow container, cover and freeze for at least 3 hrs.Step 5
Bake 12 cookies as per the pack instructions. Remove and leave to cool.Step 6
To assemble, sandwich together 2 cookies with a small scoop of ice cream in the middle. Repeat to make 6 ice-cream sandwiches. Serve immediately or freeze in an airtight container for up to 1 month. Leftover ice cream will keep frozen for 3 months.