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- Spoon the ice cream into a large bowl. Beat in the white chocolate and a few drops of food colouring until a pink shade is reached.
- Fold through the cherries. Pour into a freezer container and freeze until firm.
- Place a tray lined with parchment paper into the freezer. Spoon about four tablespoons of ice cream onto the rippled side of half of the cookies. Sandwich together with the remaining cookies, pressing together so the ice cream reaches the edges. Smooth the edges with a knife dipped in warm water.
- Freeze again until ready to serve.
Per Serving: 258kcals, 12.9g (7.9g saturated), 33.8g carbs (20.3g sugars), 2.3g protein, 0.9g fibre, 0.086g sodium
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