Serves: 2

Ice Cream Sandwich

Ice Cream Sandwich


  • 180ml double cream
  • 50ml unsweetened almond milk
  • 2 eggs
  • 1 vanilla pod
  • 2 Atkins Chocolate Decadence bars (60g)


To make the ice cream:

  1. Pour the cream and milk into a large saucepan and stir in the vanilla pod and seeds. Bring to the boil, then immediately turn off the heat.
  2. Whisk the egg yolks in a large bowl until pale and whisk in the cream and milk. When thoroughly combined, return the liquid to the saucepan and set over a very low heat.
  3. Cook for about 5 minutes, stirring constantly, until the custard is just thick enough to coat the back of the spoon.
  4. Remove the pan from the heat, remove the vanilla pod and pour the custard into a clean bowl. Cover the surface with cling film and leave to cool.
  5. Put the cooled custard into a pre-chilled ice cream maker. Churn until thick (this could take over 30 minutes) then transfer to a freezer proof container and freeze until solid.
  6. Remove from the freezer and leave to stand at room temperature for 5-10 minutes before serving.

To make the sandwich:

  1. Meanwhile cut 4 pieces of tinfoil into 8 squares. With a serrated knife, cut each Advantage bar in half lengthwise.
  2. Spread the ice cream over two halves. Top with the remaining half. Wrap each sandwich in a piece of foil. Place in freezer at least 4 hours, or until very firm.

Recipe courtesy of Atkins.

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