The other night I was discussing this awesome ice cream sandwich idea with a friend and a complete stranger yelled out “that sounds like the coldest sandwich ever!” I think he was a bit intoxicated and was under the impression that I was going to put ice cream between two pieces of bread. No, strange man, that is not what I’m doing.
Peanut butter and jelly is one of those all-time classic sandwiches that most of us Australians know from TV and movies. We don’t really do jelly in the American sense, so I’ve settled for jam in this instance. This double decker beauty is absolutely sensational and you’ll be doing yourself and eight pals a favour by making some. Just remember, these aren’t the kind of sandwiches you can pop in your lunch box.
- 18 Arnott’s Nice biscuits
- 2 containers, Soyatoo Topping Cream
- 1 can, Soymilke condensed milk
- 1 teaspoon vanilla essence
- 2/3 cup smooth peanut butter
- 2/3 cup strawberry jam
- 2 drops red food colouring
- Line a rectangular baking tray with nine Nice biscuits, facing down.
- In a large bowl, mix the Soyatoo and Soymilke with a fork before adding the vanilla essence.
- Separate the cream mixture into two equal parts.
- Melt the peanut butter in the microwave for 30 seconds before mixing into one half of the cream mixture.
- Pour on top of the biscuits and freeze for 20 minutes.
- Mix the jam and food colouring into the remaining cream before pouring on top of the peanut butter layer. top off with the remaining biscuits, face up.
- Allow to freeze for at least six hours before slicing and serving immediately.