Ice Cream Sandwich Recipe


Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexJust EnjoyServings6
VegetarianMain Ingredient
Interest Group


 Margarine/Butter4 Ounce, softened (100 gram, plus 10 Milliliter or 2 teaspoon to grease tins)
 Caster sugar4 Ounce (100 Gram)
 Eggs2 Medium, beaten
 Self rising flour4 Ounce, sifted
 Boiling water15 Milliliter
 Raspberry jam60 Milliliter
 Double cream150 Milliliter
 Vanilla ice cream1⁄2 Pint, hulled (275 Milliliter)

Nutrition Facts

Serving size

Calories 521 Calories from Fat 301

% Daily Value*

Total Fat 34 g51.7%

Saturated Fat 5.9 g29.3%

Trans Fat 0 g

Cholesterol 79.6 mg

Sodium 309.9 mg12.9%

Total Carbohydrates 49 g16.5%

Dietary Fiber 0.28 g1.1%

Sugars 33.6 g

Protein 5 g9.8%

Vitamin A 18.3% Vitamin C 0.43%

Calcium 9.7% Iron 5.2%

*Based on a 2000 Calorie diet


1) Preheat the oven to 350 Deg F (180 Deg C/Gas 4) , grease and line two 7 inch round sandwich tins.

2) Cream together the fat and sugar until fluffy, beat in the eggs gradually, add the flour in between, fold in the remaining flour, finally, stir in the boiling water and blend well.
3) In the baking tins, place the mixture and bake in the preheated oven for 20-25 min until lightly browned and spongy; cool on a wire rack.

4) Stiffly whip the cream put in a piping bag,
5) Place one cake on a plate, layer with the jam, slice the ice cream and layer all over the jam; layer the lower side of the other sponge cake with jam and place on top of the icecream.
6) Pipe the whipped cream over the top of the cake and arrange the raspberries.

7) Serve immediately.