Biccy Boms & Cherry Ice ‘Cream’ Sandwiches

Are we the only ones constantly craving ice-cream in this heatwave? Didn’t think so. Therefore we’re bringing you the most delicious Biccy Boms Cherry Ice Cream Sandwiches! Not only are they gorgeous with their pink filling, they’re also perfectly cooling on hot summer days. We used the Salted Caramel Biccy Boms to make the most amazing crunchy biscuit crust, however we think that the Double Chocolate Biccy Boms would work wonders with the cherry as well. Enjoy straight from the freezer or leave to melt slightly, yum!!

Are you in need of more ice-cream to survive this heat? Don’t worry! Try our Strawberry Ice cream Bars or our Nice Cream 3 Ways

Don’t forget to tag me when you re-create these #LiviasKitchen

ingredients

Biccy Boms Crust

  • 12 Biccy Boms (we used Salted Caramel)
  • 30g melted coconut oil (2 tbsp)

Cherry Jam

  • 125g pitted cherries (1 cup)

Ice-cream

  • 2 bananas
  • 1 tbsp oat milk
time
Clock
1 hour & 30 minutes
prep:
30 minutes + 1 hour
level
1
Super Easy
method
  • Makes 8 ice-cream sandwiches.

  • In a blender mix the Biccy Boms until this forms a fine crumb. Add the melted coconut oil and blend again until both ingredients come together and form a dough consistency.

  • Line two tins (10cm x 20cm) and divide the Biccy Boms crust evenly between the tins. Press it down firmly until the surface is smooth and put it in your freezer for 30 minutes.

  • Meanwhile make the cherry jam by bringing the cherries to a boil in a pan. Mash them with a fork and leave them to boil for 10 minutes until most of the liquid has boiled away. Let the jam cool completely.

  • When the Biccy Boms crust has been in the freezer for 30 minutes start making the ice-cream. Blend the frozen bananas and oat milk until they’re completely smooth (you’ll have to scrape down the edges a few times).

  • Add the cherry jam to the bananas and blend for a few seconds until they’re incorporated.

  • Get your tins out from the freezer and pour the ice-cream into one of them. Smooth it out over the biccy bomb base layer. Get the other tin and turn the Biccy Boms crust upside down. Place the crust on top of the ice-cream and press it down.

  • Put your ice-cream tin back in the freezer for 30 minutes to firm up.

  • After 30 minutes get it out and slice it into ice-cream sandwiches, enjoy!

  • Store in an air-tight container for up to 3 days.

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