Sandwich with peanut butter and chocolate ice cream

by Dina Nicolaou

Ice cream sandwich is one of the tastes of our childhood that we hardly forget.

Preparation: 15

Stand by: 3-4 hours


Materials for 10 sandwiches

600 g ice cream peanut butter with caramel, DODONI

20 biscuit biscuits

300 g couverture



I remove the ice cream from the freezer and leave it for 20 minutes until it half-fills.

I straighten a square, deep saucepan or membrane bin to ensure that it protrudes sufficiently from the walls of the utensil.

I drop 50 grams of couverture into small pieces and melt it in a benn marry or in microwaves.

I lay 10 biscuits next to each other in the pan. With a large spoon I put the ice cream and wearing gloves I press it with my hands to become flat all over the surface.

I push a fork into melted chocolate and I make diagonal lines on ice cream.

I cover with the remaining biscuits by taking care of the same layout as I have placed down. Cover with the membrane and leave it in the freezer for 3-4 hours until it frosts well.

I melt the rest of the couverture in the same way as I did before.

I take the pot out of the refrigerator and with the help of the membrane I take the sweet on the kitchen counter.

I stick a tray with non-stick paper.

With a big knife, I cut into square pieces, between the biscuits.

I get a sandwich I dump it instantly into chocolate and place it in the tray with the non-stick paper.

I continue the same procedure with the remaining sandwiches and put the tray in the freezer for 15 minutes.

I serve the sandwich immediately.