Pastel ice cream sandwiches

Pastel ice cream sandwiches

The Birthday Cake Book
Laura Edwards

Make a stash of these and whisk them out of the freezer at any children’s party. I have made the ice cream and shortbread, but you could cheat and buy 90 biscuits and 1 litre of good-quality ice cream. Try flavouring the ice cream with cocoa powder, fruit purée, or small chocolate chips. No need for an ice cream machine if you don’t have one.

For the biscuits


Quantity Ingredient
1 quantity Vanilla shortbread, dough only
plain flour, to dust
icing sugar, to dust (optional)

For the ice cream base

Quantity Ingredient
1 vanilla pod
500ml double cream
3 egg yolks, at room temperature
150g vanilla sugar
pinch sea salt

For the ice cream flavourings

Quantity Ingredient
caster sugar, to taste
lemon juice, to taste
150g strawberry puree
150g alphonso mango puree
150g blackcurrant puree

Special equipment

Quantity Ingredient
4.3 cm round cutter
3 identical trays


  1. To make the little biscuits, divide the dough into three and, on a board dusted with flour, roll it out thinly to about 2 mm thick. Using the round cutter, cut out the biscuits and layer them up between sheets of silicone paper in an airtight container. Re-roll the dough until you have 30. Repeat with the rest of the dough until you have 90 biscuits. You can freeze them now, and bake later, or lay them on a couple of baking trays lined with baking parchment.
  2. To bake, preheat the oven to 170°C/fan 160°C and place the trays in the oven for eight to 10 minutes. They are rolled quite finely, so don’t take long to cook.
  3. The ice cream can be made in advance too. It is best eaten within a couple of days, but can be kept for two or three weeks.
  4. Split the vanilla pod lengthways and, with the tip of a knife, scrape out the seeds and reserve. Place the cream and pod in a pan and bring to a boil. Meanwhile, in a large bowl with a hand-held whisk, or in an electric mixer, whisk the egg yolks and sugar for a good three to four minutes until really thick and creamy, and add the salt. Remove the vanilla pod from the cream. Then, very slowly, (whisking as you pour) add the hot cream mixture to the eggs. Pass through a sieve, add the vanilla seeds and allow to cool.
  5. Add sugar and lemon juice to taste to all three fruit purées. Divide the ice cream base into three equal parts, and place each into a tray. Stir a different fruit purée into each. Cover the trays with lids and freeze for two hours. Remove, whisk with an electric whisk and refreeze. Repeat twice more. Alternatively, churn each flavour in an ice cream machine, then freeze in the trays.
  6. When set, cut 15 circles from each ice cream flavour with the round cutter. Place the discs on a tray and return to the freezer. Reform the offcuts of ice cream and freeze.
  7. To serve, sandwich an ice cream disc between two biscuits and dust with icing sugar, if you like.
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