Peanut butter and chocolate ice-cream sandwiches
reduced fat vanilla ice cream
135 g, (3x45ml scoops)
Smooth or crunchy peanut butter
Arnott's, Biscuits, Choc Wheaten, Milk Chocolate
- Place ice-cream in a bowl and set aside for 5 minutes to soften slightly. Fold in the peanut butter. Use the back of a spoon to smooth the surface.
- Spoon one-sixth of the mixture onto the base of 1 biscuit. Top with another biscuit and press down lightly. Run the tip of a flat bladed knife around the edge of the ice-cream to neaten. Insert a paddle pop stick three-quarters of the way into the ice-cream. Place on a large plate and freeze. Repeat with the remaining ingredients and 5 more paddle pop sticks to make 6 ice-cream sandwiches. Freeze for 30 minutes or until firm.