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White Christmas ice-cream sandwiches recipe
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Prep Time:
335 minutes
Cook Time:
Total Time:
335 minutes
Try these simple and delightful Christmas ice-cream sandwiches with a sweet twist using condensed milk. Perfect for prep ahead!
Ingredients:
  • 60g (24) natural ice-cream wafers
  • 375m (1 1/2 cups) thickened cream
  • 395g can sweetened condensed milk
  • 270ml can coconut cream
  • 70g (2 cups) rice bubbles
  • 160g (1 1/2 cups) frozen raspberries, plus extra, to serve
  • 290g packet white chocolate melts, melted
  • 20g (1/4 cup) shredded coconut, toasted
  • 40g (1/4 cup) chopped pistachio kernels
Instructions:
  • Cover the base and sides of a 20 x 30cm slice pan with two layers of plastic wrap, ensuring an overhang of 10cm on each side. Place two rows of six wafers next to each other in the pan, leaving a 2cm space in the middle.
  • Using an electric mixer, whisk cream and condensed milk in a bowl until soft peaks form. Gradually add coconut cream while beating until just combined and cream holds its shape. Be careful not to over-beat. Gently fold in rice bubbles and frozen raspberries. Spoon over wafers to smooth the surface. Top with rows of remaining wafers, leaving a 2cm gap in the center. Fold over plastic wrap and freeze for 4 hours until firm.
  • Use plastic wrap to transfer the ice-cream slab from the pan onto a chopping board. Trim excess ice-cream around the wafers and 2cm centre gap. Slice the slab into 12 wafer-sized sandwiches, starting from the center. Place on a baking paper-lined tray and freeze for at least 1 hour before decorating.
  • Remove one ice-cream sandwich from the freezer and dip one end into melted chocolate, allowing it to come 2cm up the sides. Sprinkle half of the sandwiches with coconut and the other half with pistachio. Return each sandwich to the tray in the freezer and repeat for the remaining sandwiches. Freeze for 1 hour or until firm.

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