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Strawberry ripple sandwiches
Strawberry ripple sandwiches
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Frozen yogurt popsicles: A nostalgic summer delight.
Ingredients:
  • 1 x 1.4L ctn Light & Creamy Strawberry Ripple Frozen Yoghurt, just softened
  • 14 natural ice-cream wafers
  • 55g (1/3 cup) unsalted pistachio kernels, coarsely chopped
  • 160ml (2/3 cup) pouring cream
  • 1 x 200g pkt good-quality dark chocolate, coarsely chopped
Instructions:
  • Place non-stick baking paper in a 26 x 16cm slice pan, ensuring it hangs over the sides.
  • Evenly spread the frozen yogurt on the lined pan, ensuring a smooth layer. Cover with plastic wrap and freeze for 4 hours or until firm.
  • Transfer the frozen yogurt onto a cutting board. Discard the baking paper and trim the edges. Cut the frozen yogurt into 7 rectangular pieces using a wafer as a guide. Sandwich each yogurt piece between 2 wafers and roll the edges in pistachios. Place the sandwiches on a baking tray in the freezer.
  • In a saucepan over medium-low heat, combine the cream and chocolate. Stir continuously for 3 minutes until the chocolate is completely melted and the mixture is smooth.
  • Serve the sandwiches on individual plates and drizzle with the sauce before enjoying.

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