Vanilla ice cream sandwich

In Britain, an ice cream wafer usually means vanilla ice cream between thin, rectangular wafers. “Ice cream sandwich” can also mean the American-style version, with ice cream between soft biscuits or cookies.

Leave the ice cream out for a few minutes so it’s soft enough to spread, then sandwich it between two wafers. Wrap it and freeze for about an hour to firm up before serving.

A couple of minutes is usually enough to take the hard edge off straight from the freezer. Eat it before the wafer starts to soften and the ice cream melts.

Keep it in the freezer and put it back promptly if you’re not eating it. Keep the wrapping sealed to help prevent the wafer picking up freezer smells or the ice cream drying out.

No. Once it has thawed, don’t refreeze it; eat it promptly or discard it if it has been left out for a long time.

It commonly contains milk and wheat (gluten); some versions also contain soya or egg. Ingredients differ between products, so check the allergen information on the pack, especially if you have an allergy.

Moisture moves from the ice cream into the dry wafers, so they lose their crispness over time. For a crunchier bite, assemble the sandwich shortly before eating.

Try thin, firm biscuits, such as plain digestives, or soft cookies for a less crisp sandwich. If you need a dairy-free version, choose both a suitable wafer or biscuit and dairy-free ice cream.