Penny Pullella’s Ice Cream Sandwiches


These sandwiches were a great hit when I made them in the US – I used 3 Musketeers bars.  I also discovered that freezing the graham crackers before pouring the mixture on helped keep them from becoming soggy.

600 ml. (about 20 oz.) heavy cream
375 ml. (about 13 oz.) sweetened condensed milk
Graham crackers
3-4 candy bars, chopped

Line baking dish (about 9×13) with foil.  Break graham crackers into the smallest size, and place two layers on the bottom of the pan; freeze.

Beat cream until thick; add condensed milk and continue beating for 1-2 minutes.  Stir in chopped candy bars.

Remove the top layer of the graham crackers; pour beaten mixture over bottom layer; set remaining frozen crackers on the top.  Freeze, cut, and enjoy.

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