Adapted for Australia from the website http://www.abajillianrecipes.com. Your sandwiches will come out round.
- Arnott’s Granita Biscuits
- 1 (414ml) can sweetened condensed milk
- 250g cream cheese, softened
- 1 and 1/2 teaspoons vanilla
- 2 cups heavy cream Food colouring (black, pink, blue, and purple
- 1 (340gram) bag purple candy melts (or whatever colour inspires you)
- 3 Tablespoons coconut oil Sprinkles
Line a 9×13-inch baking dish with plastic wrap, leaving a good amount of overhang on the sides.
Arrange the Granita biscuits on the bottom of the pan.
In the well-chilled bowl of a stand mixer fitted with the whisk attachment, beat together sweetened condensed milk, cream cheese, and vanilla until smooth. Add in heavy cream and beat on high until the mixture is light and fluffy.
Divide ice cream among four bowls and dye each separately to desired shade.
Plop spoonfuls of each coloured ice cream randomly over the graham crackers until you’ve used them all up.
Use a knife to swirl the colours together, then smooth out the top.
Arrange Granita biscuits on top. Wrap the plastic wrap over the ice cream sandwiches and freeze for at least 4 hours, preferably overnight.
Once ice cream sandwiches have frozen solid, remove them from the pan and unwrap the plastic wrap. Using a sharp, warm knife, cut the sandwiches along the biscuit edges.
Place sandwiches on a wax paper-lined baking sheet and return to the freezer to firm up for 20 minutes.
Prepare a second baking sheet by lining it with wax paper. Melt the purple candy melts with the coconut oil in a microwave-safe bowl in the microwave until smooth. Pour the sprinkles into a separate bowl.
Working quickly in batches of 3-4, dip sandwiches halfway into candy melts, then into the sprinkles, and onto the second baking sheet in the freezer.
Repeat with the rest of the sandwiches. Once the coating has set, ice cream sandwiches can be individually wrapped in plastic wrap and stored in the freezer for up to 2 months.