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Prepared cappuccino daim ice cream sandwiches stacked with parchment paper

Cappuccino Daim Ice Cream Sandwiches

Makes 10 sandwiches
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Course: Dessert
Cuisine: British
Keyword: ice cream sandwich
Prep Time: 30 minutes
Cook Time: 1 minute
Freezing Time: 7 hours
Servings: 10
Calories: 313kcal


  • 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


  • 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.


Calories: 313kcal | Carbohydrates: 25g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 77mg | Potassium: 190mg | Fiber: 1g | Sugar: 23g | Vitamin A: 841IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 1mg