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  • This is one of our most requested dishes of all time. It's an ice cream sandwich. Arrrggghh!

  • So for this ice cream sandwich we're going to use all the usual suspects for a cookie

  • and make our very own chocolate ones with cocoa

  • and then use them to sandwich together home made ice cream that's lemon in flavour

  • and that's made with lemon curd, mascarpone and custard.

  • Sounds too good to be true.

  • ice cream sandwiches, first of all,

  • in the UK are not that well known

  • Because an ice-cream sandwich says to me 'bread and ice cream'.

  • Ice cream sandwiches are very much an American thing and our subscribers have been asking for them.

  • So here they are. Butter...into a bowl

  • and then if you can just beat that together with a little bit of vanilla extract

  • and two types of sugar. We've got brown sugar

  • So beat that together until its smooth. And white sugar.

  • So two sugars mean you get an extra chew and very sweet obviously but nice chew

  • and then rather than whole eggs its actually just the egg whites we want so crack them

  • and then pass the yolk from shell to shell. Then as soon as you're left with just the yolk

  • give the white to Bowl

  • As easy as that Mike.

  • Nicely done Mike.

  • Thanks you. Right, are you ready for my white. Do it.

  • So beat that in as well. And once we've got our wet ingredients into the bowl and nicely combined

  • we can add the dry ones. So what we have is some bicarb, which is our raising agent.

  • Some cocoa powder

  • This is a really rich, chocolatey biscuit. Fit. And some flour.

  • Which obviously is going to combine the whole thing together. So if you can mix all of that together until we have a nice paste.

  • Do you want to have a go at stirring Mike? Errr... yeah, go on then.

  • That looks incredible. Can I? Yeah, go on then.

  • Put dollops onto our tray...

  • about that big.

  • just less than a tablespoon. The important thing is that they all have to be equal

  • and fairly well spaced out because they will spread. Now obviously we've got enough here to make 12,

  • but we'll start with just 6. Can you pop those into our oven.

  • Thats 180 degrees C for 10 to

  • 12 minutes until they're

  • completely round and spherical and when you touch them

  • they just spring back. In the meantime, we can make our ice-cream to go in the middle.

  • Now, we've made lots of ice creams on this show and this is another version

  • with mascarpone cheese.

  • I love that. If you can beat that in.

  • with lemon curd, which is a really really

  • fresh and lemony

  • kind of zingy ice cream going on with the juice of a lemon. Please Mike.

  • And do it through your fingers so you don't get any pips in there.

  • So this is a real cheats version of ice cream?

  • 'Cos you do not do it like this normally. Do you?

  • No, a normal ice cream would use an egg custard.

  • It takes ages. And it can take a long time. And once that's all combined, I said an ice cream normally

  • uses a custard. So does this one. Except this is straight out of a carton

  • So mix it in. We then need to freeze that down and it's the best lemon ice cream... ever.

  • If you say so.

  • Our biscuits are on the oven and they need 10-12 minutes in total, they've already had a few.

  • Our ice cream needs to go into a container and into the freezer for a couple of hours to set.

  • Then we'll let our biscuits cool and then we can sandwich them together.

  • So we've now made all of our biscuits from the mix and we've let our ice-cream set.

  • You put a face in it.

  • Who put their face in it?

  • Put your face in it if you're not careful. Now it's time to sandwich them together.

  • If we take one each. All we need to do is grab two halves. It's nice soft ice cream.

  • Once it's frozen up you might have have to take it out again to soften at room temperature. Just for a few minutes

  • so that you can actually work with it. Put as much in the middle as you like

  • but about much

  • is kind of right for the ratio of chocolate to lemon.

  • Put the other one on top

  • and then you need to try and neaten it up a little bit

  • by just kind of scraping around the outside. Now when it's this soft it will try and squeeze out everywhere

  • but that's fine.

  • Because then they can go onto a plate and at this point they go back

  • into the freezer again to set them up so they are easier to eat. They can stay in the freezer

  • for up to a month and are always there when you need them.

  • And here... are the ones we did earlier.

  • Who'd have thought it?

  • There we go. Three. Just perfect for the three of us. It's our ice cream

  • sandwich... SORTED!

  • Go on then Mike

  • Dig in, which one do you want?

  • I'll have the littler one... you have the big one, you've done some work.

  • A bit difficult to eat, but WOW.

  • OMG. That chocolate and lemon... magnificent.

  • Really rich chocolate.

  • The biscuits are soft as well. Kind of a soft chew. Well done America!

  • Yeah, that was a really good request and if there's anything else you want to see us make

  • Please let us know in the comments below.

  • Make sure it's nice stuff!

This is one of our most requested dishes of all time. It's an ice cream sandwich. Arrrggghh!

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B1 UK ice cream cream sandwich lemon custard freezer

ICE CREAM SANDWICH RECIPE - SORTED

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    Ashley Chen posted on 2014/10/24
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