Marshmallow Ice cream sandwich

by Barry Lewis


3 ingredient marshmallow ice cream

200g marshmallow fluff

400g Condensed milk

450ml double cream


300g plain flour

160g light brown sugar

1tsp cinnamon

1tsp bicarbonate of soda

100g butter, cubed, slightly softened

60ml milk

90g honey

2tsp vanilla extract


150g milk chocolate, melted

100g milk chocolate chips

Ok, so to make this awesome ice cream sandwich you’ll need to get the ice cream setting first. It doesn’t need to be churned or anything either, we just whisk and leave it in the freezer! Get the double cream (aka heavy cream) in a mixing bowl and whisk with an electric whisk until nice and thickened, push it a little thicker than you would normally rather than soft peaks.

Pour in the condensed milk and the marshmallow fluff and whisk together again with an electric whisk until it is all combined and consistent in appearance. Line a tin with some cling film and pour the mixture in. Freeze for an absolute minimum of 90 minutes, ideally 4+ hours or overnight.

Meanwhile make the biscuits. Add the flour, sugar, cinnamon and bicarbonate of soda to a mixing bowl and stir together. Gently rub the butter into the dry mixture using your fingers and thumbs. Keep working the butter into the crumbs until it has merged and no longer visible. Now add the milk, honey and vanilla extract, into the bowl and mix together really well with a spatula. The dough that forms will be quite sticky at first and a little soft, this is ok.

Carefully wrap the dough in cling film and chill in the fridge for a good 30-45 minutes. This will help firm the dough up considerably and make rolling out easier, plus help keep the shape when it bakes.

Once the dough is set, flour a chopping board and roll out the dough thinly, say about ¼ inch thick. Use a cookie cutter size of your choice you want the ice cream sandwich to be and cut out the biscuits. Once done, re-shape and use all the dough as needed. Place the cut discs in the fridge on a lined baking tray for now whilst you pre-heat the oven to 350f/180c/160fan.

Once the oven is pre-heated bake the biscuits for 10-12 minutes, until just lightly browned and firm looking. They will be very delicate, so don’t try to move them for the first 5 minutes before transferring to a wire rack to fully cool down and ultimately strengthen.

When the ice cream is ready use the same size cookie cutter as the one you used on the biscuits and cut sections out of your ice cream, wedge between two biscuits and roll / dunk in chocolate chips and melted chocolate as required, placing back in the fridge partially wrapped in cling film to fully set! That’s it! I hope you enjoy these 3 ingredient no churn marshmallow ice cream sandwiches! You could switch the marshmallow fluff for actual toasted marshmallows and whizz them through if you wanted, just use the same quantity in weight, that would be rather delicious indeedy!