Cherry choc chip ice-cream sandwiches

These are the heavenly ice-cream sandwiches of your childhood. Even better – the ice-cream recipe doesn’t begin with a custard, and so avoids the ‘will it or won’t it?’ curdling fear.

Recipe from The Edible City by Indira Naidoo, published by Penguin Books, RRP $45.00.


2 cups (500 ml) thickened cream
1 cup (250 ml) full-cream milk
¾ cup (165 g) caster sugar, plus 1 teaspoon extra
1½ cups (225 g) frozen cherries, partially thawed
85 g dark chocolate (70 per cent cocoa), roughly chopped
36 plain chocolate biscuits (Choc Ripple biscuits or similar)


1. In a large bowl, whisk together the cream, milk and sugar, and stir until the sugar dissolves. Churn in an ice-cream machine according to the manufacturer’s instructions.

2. Toss the cherries with the extra teaspoon of sugar. Add the cherries, along with any juice, and the chocolate to the ice-cream mixture. Transfer to a container with a lid and freeze until firm enough to scoop.

3. To assemble the sandwiches, spread 1/3 cup (80g) of ice-cream over a biscuit and top with another biscuit. Repeat with the remaining biscuits and ice-cream. Wrap tightly in baking paper and freeze until ready to serve.


The sandwiches will keep for 24 hours in the freezer.