Ice Cream Sandwiches

Makes 12 sandwiches

350g  butter,  softened  
250ml  (1  cup)  Huletts  Castor  Sugar  
80  ml  (1/3  cup)  Huletts  Treacle  Sugar  
1  000  ml  (4  cups)  cake  wheat  flour  -  sifted  
5  ml  (1  t)  salt  
Ice  Cream:
500  ml  (2  cups)  fresh  cream  
1  x  385g  tin  sweetened  condensed  milk    
5  ml  (1  t)  vanilla  essence  
125  ml  (½  cup)  Huletts  Treacle  Sugar
Flaked  chocolate  –  if  desired 


  1. Preheat the oven to 180°C. 1 x Lightly greased baking tray
  2. Using an electric mixer beat the butter, castor sugar and treacle sugar together until light and creamy.
  3. Add the sifted flour and salt to the butter mixture and mix to form a smooth dough.
  4. Place the dough in the refrigerator for an hour to rest.
  5. Place the dough onto a lightly floured surface and roll it out to a 1cm thickness and cut into rounds, using a cookie cutter, or a scone cutter, making 24 biscuit rounds.
  6. Place on a lightly greased baking tray. Bake for 15 – 20 minutes or until light brown and place on a wire rack to cool completely.


  Ice Cream:


  1. Using an electric mixer beat the cream until stiff peaks form.
  2. Fold in the condensed milk, vanilla essence and treacle sugar.
  3. Pour into a flat 40 x 30cm dish and place in the freezer to set.


To Assemble:


  1. Using the same cookie cutter that was used for the biscuits, cut 12 rounds of ice cream.
  2. Using a cake lifter carefully lift an ice-cream round onto a biscuit, placing another biscuit on top making a ice-cream sandwich and place in freezer until required.
  3. To serve sprinkle top of biscuit with chocolate if desired.

Tip: You can fold the flavour of your choice into the ice cream.