ICE CREAM SAND­WICHES WITH HOT CHOCO­LATE SAUCE

Sunday Times - - Artisan -

MAKES 12

1 litre qual­ity vanilla or choco­late ice cream — or any flavour that will work with choco­late sauce 24 di­ges­tive bis­cuits (choco­late di­ges­tives would give a dou­ble dose of choco­late)

Sauce:

85g milk or dark choco­late, bro­ken into pieces 125ml cream

Us­ing an ice cream scoop shape 12 ice cream balls and place on a tray spread with grease­proof pa­per. Place in the freezer un­til just hard­en­ing. Spread out 12 bis­cuits on a bak­ing tray. Top with a ball of ice cream and cover with an­other bis­cuit, press­ing down, and re­turn to the freezer. For the sauce com­bine the choco­late and cream in a saucepan over a low heat and stir till melted. Don’t let it boil. Serve ice cream bis­cuits with hot choco­late sauce spooned over.

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