Choc mallow ice-cream sandwiches

Vanilla ice-cream swirled through with raspberry syrup is sandwiched between two wagon wheels for an easy and delicious treat to cool down with this summer.

  • 15 mins preparation
  • 2 hrs marinating
  • Serves 6
  • Print


Choc mallow ice-cream sandwiches
  • 1 litre vanilla ice-cream, softened slightly
  • 2 tablespoon raspberry ice-cream topping
  • 1 1/2 x 190g packets (12) mini wagon wheels biscuits
  • 1/3 cup desiccated coconut, toasted


Choc mallow ice-cream sandwiches
  • 1
    Line a 26 x 16cm slice pan with baking paper, extending paper at long sides for handles. Spread ice-cream into prepared pan. Drizzle with topping, swirl into ice-cream using a skewer. Freeze 2 hours until firm.
  • 2
    Remove ice-cream from pan. Using a 5.5cm round cutter, cut 6 discs from ice-cream slab. Sandwich each round between two biscuits. Arrange on tray. Roll edges of ice-cream sandwiches in coconut. Serve.


Try boysenberry ice-cream instead of vanilla, if liked.

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