Strawberry ice-cream sandwiches

Serves: 20

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Total Time: 45

Prep Time: 45

• 450 gram(s) ripe strawberries, hulled
• 50 gram(s) icing sugar
• Juice of 1/2 lemon
• 300 ml (1/2pt) whipping cream
• 20  waffle biscuits (or any other thin, crispy biscuit of your choice)

Method

1. Purée the strawberries in a food processor until fairly smooth, then add sugar and lemon juice and process again. Press the purée through a sieve and chill until cold.
2. Transfer the mixture into an ice-cream machine and churn until mushy. Add the cream and churn until thick enough to scoop. Spoon into a freezer-proof container and freeze for 4-5 hours or until firm.
3. To assemble the sandwiches, place 10 biscuits on a work surface and place a scoop of the ice cream on each one. Top with another biscuit and press down gently. Trim the edges with a knife to make a smooth edge and return to the freezer for 1-2 hours. Before serving, place the sandwiches in the fridge and leave for 10-12 minutes. Photographs Peter Cassidy; food styling and recipes Sunil Vijayakar; prop styling Roisin Field

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