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Sandwich bar
This recipe is a Canadian - West Australian delight It is easy, but oh, so unhealthy! What a pleasure!

You will need a baking tin that is around 10 inch square and 3 cm high. (I always mix up my sizes, I know!).



The quickest and easiest of the ice creams, no tools, and it can be eaten with fingers too!
Ingredients

2 packets of cheap Malted Milk biscuits (get some more if the packets are small, it's hard to work out how many you will need the first time you make this recipe, but you will make it again, rest assured!)
1 pot of cream around 1 pint, or 500 or 600 ml
1 tin condensed milk, around 400 ml
Filling,
1 big Crunchie bar OR
some Oreo or Bourbon Biscuits OR
some Tim-Tam biscuits OR
Some chocolate-coated mint biscuits
It all depends on what flavour you want. (and the country you are in...)


Method

It's a good idea to put a sheet of greaseproof paper in the bottom of the baking tray, so that it's easier to get the ice cream out afterwards.
Cover the bottom of the baking tin with 1 layer of malted milk biscuits, Whip the cream to soft peaks in a mixer with a big bowl - a Kenwood Chef is fine. Fold in the condensed milk. Bash the filling into small chunks, a bit bigger than powder up to maybe 5mm across, depending on how crunchy you like your ice cream.


Smashing Oreo or bourbon biscuits to give the chocolate flavour, and the CRUNCH!

 Fold the crunchy filling into the cream mixture. Pour and gently spread the mixture over the biscuits in the tin. Cover the mixture with another layer of malted milk biscuits on the top. Chuck the lot into the freezer, and it'll be ready to be cut up with a knife in around 90 minutes.

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