3 ways with ICE-CREAM SAMBOS

Easy to build and they’re made to be frozen – what’s not to love?

CHOC BERRY ICE-CREAM SANDWICHES MAKES 12 PREP 30 MINS + FREEZING

1 litre vanilla ice-cream, softened 100g white chocolate, grated 2 tsp rosewater essence Few drops pink food colouring 200g frozen raspberries, crushed 24 plain chocolate biscuits melted dark chocolate, choc-dipped strawberries, raspberries, to serve

1 Line a 30 x 20cm slice pan with baking paper, extending paper at long sides for handles. In a large bowl, combine ice-cream and grated chocolate. Tint with a little pink food colouring. Stir through crushed raspberries. Transfer to prepared pan and smooth top. Freeze 4 hours or until firm.

2 Remove ice-cream from pan. Using a 5cm round cutter, cut 12 discs from ice-cream. Sandwich each ice-cream round between two plain chocolate biscuits, pressing together slightly so ice-cream reaches the edge. Arrange on a lined baking tray. Serve sandwiches drizzled with melted dark chocolate and accompanied by choc-dipped strawberries and raspberries, if liked.