Ice-Cream Sandwiches (Video)

These super sweet and easy Dulce De Leche Ice-Cream Sandwiches with Chocolate Sauce are a delicious way to end a meal.

• 2 x 380g cans Nestlé Top ‘n’ Fill Caramel
• 1 cup milk
• 1 tsp sea salt flakes (see Tips)
• 300 ml thickened cream
• 24 Arnott’s Chocolate Ripple Biscuits

• 3/4 cup thickened cream
• 180 g dark chocolate, chopped

1. Whisk the caramel, milk and salt in a medium saucepan over medium heat for 3-5 minutes or until smooth. Stir in cream until combined. Transfer to a large shallow container and cool for 15 minutes. Cover and freeze for 6 hours or until just firm.
2. Scoop the ice-cream into a medium bowl and beat with an electric mixer for 2 minutes or until smooth. Line a 19cm x 29cm metal pan or freezerproof container with 2 layers of baking paper, allowing sides to overhang. Transfer ice-cream to prepared pan. Cover and freeze overnight or until firm. Line a small baking tray with baking paper and place in freezer.
3. Using a 6cm cookie cutter, quickly cut 12 discs from the ice-cream and place on the prepared tray (see Tips) in freezer until ready to serve.
4. To make the chocolate sauce, bring cream almost to the boil in a small saucepan. Add chocolate and stir until smooth. Cool slightly.
5. Sandwich the ice-cream discs between biscuits and divide among plates. Drizzle with chocolate sauce to serve.