Strawberry ice-cream sandwich

Strawberry ice-cream sandwich

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  • 4
  • Easy
  • 35 minutes
  • 15 minutes
  • Graham Beck Brut Rosé Méthode Cap Classique Non-Vintage


  • 250 g butter, at room temperature
  • 110 g sugar
  • 1 vanilla pod, seeded
  • 225 g cornflour
  • 225 g flour
  • 4 T hundreds and thousands, for sprinkling
  • 2 litres strawberry ice cream
  • For the chocolate ganache:
  • 100 g good-quality dark chocolate, roughly chopped
  • 65 ml cream

Cooking Instructions

Preheat the oven to 180°C.

Cream the butter and sugar until pale and fluffy using an electric hand-mixer. Add the vanilla seeds and mix through.

Fold in the cornflour and flour, a little at a time, using a wooden spoon, to form a ball of dough. Cover in clingwrap and chill for 30 minutes.

Remove the dough from the fridge and roll out to a thickness of 5 mm. Press out 8 biscuits using a cookie cutter and place on a baking tray greased with cooking spray.

Bake for 15 minutes, or until the edges begin to brown slightly. Remove from the oven and allow to cool.

To make the chocolate ganache, melt the chocolate in a bowl over a saucepan of simmering water, ensuring the bowl doesn’t touch the water. Pour in the cream and mix to form a smooth ganache.

Spread the ganache over 4 of the cooled biscuits and sprinkle with hundreds and thousands.

Remove the ice cream from the container and cut into slices approximately 4 cm-thick. Using the same cookie cutter you used for the biscuits, or one slightly smaller, press out 4 ice-cream shapes and sandwich between the ganache-covered and plain biscuits. Serve immediately.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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