Lemon Ice Cream Sandwiches
The best way to use up leftover cake or cake that didn’t turn out as planned, turn them into ice cream sandwiches with sweetened whipped cream and melted white chocolate. It is a simple, packed with lemons, fresh and a cooling summer frozen dessert.
Equipment
- 8/9 inch loaf tin
- Cling wrap
- Mixing bowl
- Electric beater
- Rubber spatula
- Sharp knife
Ingredients
- 1 Lemon drizzle loaf cake 8 inch
- 150 ml whipping cream
- 2 tbsp condensed milk
- 2 tbsp cashew nuts
- 1/2 lemon jucie & zest
- Pinch of salt
Optional:
- Melted white chocolate
- A shot of Limoncello check notes
Instructions
- We layer the loaf tin with cling wrap. Slice the cake in half length wise and set aside.
- In a large mixing bowl add the cold heavy cream and beat until thick and stiff peaks have formed, should take 3-5 minutes. Add the condensed milk and fold it together. Add the cashew nuts, salt, lemon zest and lemon juice, fold until well combined.
- Place one layer of the cake at the bottom of the tin, add the whipped cream mixture and top with another layer of the cake.
- Cover the top with the cling wrap and place in the freezer for 4-6 hours.
- Remove from the tin, take out the cling wrap and slice with a sharp knife. Drizzle with melted white chocolate. Serve immediately.
Notes
- You might need to freeze the ice cream sandwiches longer depending on your freeze capacity.
- To get clean edges while slicing the ice cream sandwiches, dip the knife in hot water, wipe it clean and then slice them.
- If you are adding the Limoncello into the ice cream filling add it with the cashew nuts and lemon juice.