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–+ servings
Prepared cappuccino daim ice cream sandwiches stacked with parchment paper

Cappuccino Daim Ice Cream Sandwiches

Julia Frey of Vikalinka
Makes 10 sandwiches
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 minute
Freezing Time 7 hours
Course Dessert
Cuisine British
Servings 10
Calories 313 kcal

Ingredients
  

  • 500 ml / 2 cups-double cream/whipping cream
  • 1 x 395g tin condensed milk
  • 2 tbsp espresso or instant espresso powder blended with 2 tbsp of water
  • 2 tsp pure coffee extract optional
  • 1 tsp vanilla extract
  • 5 Daim bars chopped or Heath or Score bars
  • 20 chocolate covered Digestive biscuits

Instructions
 

  • Whip double cream with sweetened condensed milk, espresso, and coffee and vanilla extract just until soft peaks form. Don't over beat, we are not looking for whipped cream here.
  • Fold in chopped Daim bars with a spatula.
  • Scrape into a freezer-safe container and cover with a lid or foil. Freeze overnight or at least for 7 hours.
  • Prior to assembling ice cream sandwiches place biscuits in the freezer to firm up.
  • To make sandwiches scoop ¼ cup of ice-cream onto a previously frozen digestive biscuit, top with another one and smooth the sides with a spoon. Repeat with the remaining biscuits and ice-cream.
  • Put back in the freezer until firm.

Nutrition

Calories: 313kcalCarbohydrates: 25gProtein: 4gFat: 23gSaturated Fat: 14gCholesterol: 82mgSodium: 77mgPotassium: 190mgFiber: 1gSugar: 23gVitamin A: 841IUVitamin C: 1mgCalcium: 146mgIron: 1mg
Keyword ice cream sandwich
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