
Makes 35 ice-cream sandwiches
Easy
15 minutes, plus 4–6 hours’ freezing time
1.Using a 20 x 15 cm baking tray, place a layer of biscuits, with the writing face down, in neat rows, leaving small gaps between each biscuit.
2. Spread the softened ice cream onto the biscuits in an even layer.
3. Heat the Biscoff spread in the microwave for 2 minutes, or until runny.
4. Drizzle over the ice cream and top with the remaining biscuits, this time with the writing facing up.
5. Freeze for 4–6 hours, or until firm. Cut into bars and serve.
Find more ice cream recipes here
Producers: Fatima Saib, Bashiera Parker and Lerato Tlali
Recipes: Marcelle van Rooyen
Food assistant: Astrid Field
Photography: Shavan Rahim
Videography: Romy Wilson
Discover Woolies’ two new Dairy Dream ice cream flavours and indulge in decadent recipes featuring Biscoff caramelised biscuit and crème brûlée vanilla custard ice cream.
