Recipe details
Prep time
15
min
Cooking time
0
min
Total time
15
min
Ingredients
- 18 Bourbon biscuits
- 1 x 397g tin of condensed milk
- 2 tbsp good quality cherry jam (I used Bonne Maman)
- 400ml double cream
- 1 tsp vanilla bean paste
Instructions
- Line a 20cm square tin with greaseproof paper and put to one side. This will hold 18 sandwich biscuits perfectly in a 3 x 6 pattern.
- Carefully break each Bourbon biscuit in half and gently scrape the fondant centre into a small bowl. Mash with a fork to break it up a little and put to one side.
- Take half of the bourbon biscuits halves (18) and cover the base of the tin with them, logo side facing downwards.
- In a small bowl, whip the cream to soft peaks. In a larger bowl empty the contents of the can of condensed milk in, along with the vanilla bean paste then add the cream. Whisk until smooth and fully combined then fold in the biscuit centres and the jam.
- Carefully pour the mixture over the biscuit halves arranged in the tin, then top with the remaining biscuit halves in the same pattern, logo side facing up this time. Leave to freeze over night. Slice into ice cream sandwich biscuits and either eat straight away or wrap in greaseproof paper and store in the freezer until needed.
- See information below on how to store them.
How to store homemade ice cream sandwiches in the freezer
The best way to do this is to wrap each frozen ice cream sandwich individually with greaseproof paper or wax paper. For the best results, assemble your sandwiches first, or if making a tray of them like these Bourbon Biscuit Ice Cream Sandwiches, allow the tray to fully freeze. You can then slice and wrap your fully frozen sandwiches so you have them to hand when you need them or guests stop by.
I don't like to store them for more than three months in the freezer, but they wouldn't get the chance to hang around that long in my house anyway!
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