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Tropical Pineapple Ice Cream Sandwiches
- 1/2 cup Clover Krush Tropical fruit juice
- 2 tsp freshly squeezed lime juice
- 100g icing sugar
- 500ml double cream
- 4-5 slices pineapple, chopped
- Coconut biscuits, to sandwich
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Combine the tropical juice, lime and sugar and stir to dissolve.
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Whisk in the cream until soft peaks form then fold in the pinepple pieces.
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Pour into a 20cm square cake tin lined with baking paper and freeze until firm.
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Remove from the freezer; arrange the biscuits on top then cut the ice cream to fit.
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Sandwich the ice cream together with the biscuits and freeze again until firm.
