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Easy dulce de leche ice-cream sandwiches
Easy dulce de leche ice-cream sandwiches
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Prep Time:
875 minutes
Cook Time:
5 minutes
Total Time:
880 minutes
Indulgent caramel-chocolate ice cream treat for pure joy.
Ingredients:
  • 2 x 380g cans Top 'n Fill Caramel
  • 257.50 gm milk
  • 2.40 gm sea salt flakes (see Notes)
  • 300ml thickened cream
  • 24 Chocolate Ripple Biscuits
  • 189.38 gm thickened cream
  • 180g pkt dark chocolate, chopped
Instructions:
  • In a medium saucepan over medium heat, combine caramel, milk, and salt. Whisk for 3-5 minutes until smooth. Stir in cream until well combined. Pour mixture into a large shallow container and let it cool for 15 minutes. Cover and freeze for at least 6 hours until firm.
  • Transfer the ice-cream to a medium bowl and use an electric mixer to beat for 2 minutes until smooth. Line a 19cm x 29cm metal pan or freezer-proof container with 2 layers of baking paper, letting the sides hang over. Spread the ice-cream mixture in the pan, cover, and freeze overnight until firm. Line a small baking tray with paper and freeze.
  • Swiftly cut out 12 ice-cream discs using a 6cm cookie cutter and arrange them on the prepped tray before chilling in the freezer until serving time.
  • In a small saucepan, heat the cream until almost boiling. Stir in the chocolate until smooth. Allow the sauce to cool slightly before using.
  • Place the ice-cream discs between the biscuits and arrange them on plates. Finish by generously drizzling chocolate sauce over the top before serving.

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