Milk Chocolate, Strawberry, and Raspberry Ice Cream Sandwiches

A chocolate version of a summer dessert that everyone loves


Makes 15 sandwiches


For the ice cream filling

  • 1 small (215G) Chocolat Favoris Original Milk Fondue
  • 3 large egg whites
  • 1/2 cup (125 ml) granulated sugar
  • 2 cups (500 ml) heavy cream (35% m.f.)
  • 1 tsp (5 ml) vanilla extract
  • 2 cups (500 ml) diced strawberries and raspberries

For the cookies

  • 30 Graham crackers
  • 1 large (425 g) Chocolat Favoris Original Milk Fondue

The BEST chocolate fondue ever! Made of sustainable and fair-trade cocoa. 

Get my fondues


For the ice cream filling: 

  • Melt the Chocolat Favoris Original Milk Fondue according to the packaging instructions. Stir well then pour the fondue into a small bowl and let cool while you go on to the next steps.
  • Line a 9 x 13 in (23 x 33 cm) baking dish with parchment paper or plastic wrap, letting the sides overhang to make it easier to unmold the ice cream later. Set aside.
  • In a large bowl, beat the egg whites until foamy, then gradually incorporate the sugar. Beat until stiff peaks form. Refrigerate.
  • In a second large bowl, beat the heavy cream and vanilla extract until soft peaks form. Pour in the Chocolat Favoris Original Milk Fondue and mix at low speed to incorporate. Using a spatula, fold in the beaten egg whites. Keep gently folding until the mixture is uniform in color.
  • Pour half of the chocolate mixture into the prepared dish. Spread to cover the entire surface of the dish. Scatter with the diced strawberries and raspberries, then cover with the remaining chocolate mixture. Smooth out the surface, cover with plastic wrap, and freeze until the chocolate ice cream filling is thoroughly frozen, at least 6 hours or preferably overnight.

For the cookies: 

  • Line a baking sheet with parchment paper. Melt the Chocolat Favoris Original Milk Fondue according to the packaging instructions. Pour the fondue into a shallow bowl. One by one, dip each Graham cracker into the fondue to cover one side with chocolate. Set each chocolate-covered cookie on the prepared baking sheet, chocolate side up. Repeat to dip all cookies, then refrigerate until the chocolate has solidified.
  • To assemble: Unmold the chocolate ice cream filling by sliding a sharp knife all around the dish, then pulling on the overhanging parchment paper or plastic wrap. Cut the ice cream filling into squares, then slide each portion between two chocolate-covered cookies. Repeat to assemble all sandwiches. Keep the ice cream sandwiches frozen in an airtight container until service.