Spiced Orange Ice Cream Sandwich

Spiced Orange Ice Cream Sandwich

I created these spiced orange ice cream sandwiches as ‘hot & cold cross buns’ for Good Friday, using a cross template cut from cardboard to decorate the top. They’re great anytime though decorated with other shapes, such as a heart for Valentine’s Day, or left plain. The flavouring for the ice cream is inspired by Janni Kyritsis’ spiced orange salad (see the video below for another of Janni’s super easy desserts). Buy the best quality ice cream you can, or make your own and incorporate the orange zest and juice into the custard. You may need to order the brioche in advance from your baker or patisserie. I love the vivid green pistachios from Saffron & More and aromatic ras el hanout from Harkola. If you can’t find cedro or candied clementine, use candied oranges or any other candied fruit you like. As for a drink – I like a little Cointreau on ice or straight up with my spiced orange ice cream sandwiches. This recipe makes enough ice cream for 10 sandwiches, eat any leftover within a week or so, as the texture’s best when it’s fresh.

Serves 6

Ingredients
  • 2 oranges
  • 1 litre vanilla ice cream
  • 2 candied clementines, finely chopped
  • ¼ cup (60g) finely chopped cedro
  • 4 pitted dates, finely chopped
  • 20 pistachios, skinned and finely chopped
  • 1 x 18cm x 10cm brioche loaf
  • 50g salted butter, melted
  • 2 teaspoons icing sugar, sifted,
    plus extra for dusting
  • 2 teaspoons ras el hanout, sifted
  • 12 mint leaves 
Method
  1. Clean oranges with a plastic scourer to remove any wax or chemicals.
  2. Finely grate the zest from the oranges, then juice them.
  3. Strain orange juice into a saucepan and boil until reduced by about two-thirds (about 80ml). Set aside to cool.
  4. Place ice cream in a large bowl. Add cooled orange juice, zest, clementine, cedro, date and pistachio and use a spatula to fold it through until everything is well distributed.
  5. Transfer to a shallow tray, press baking paper onto the surface and freeze until firm, ideally for at least a few hours.
  6. Use a 7cm ring mould or cookie cutter to shape 6 x 3cm-thick discs of ice cream. Place on a baking paper-lined tray and return to the freezer until very firm.
  7. Preheat oven to 200°C.
  8. Cut 12 x 1cm-thick slices of brioche and use a sharp 7cm cookie cutter to cut discs from each slice.
  9. Place on a baking paper-lined baking tray and brush the tops liberally with butter.
  10. Combine icing sugar and ras el hanout and sift liberally over 6 of the discs.
  11. Bake brioche for 5-10 minutes, until plain discs are golden and the icing sugar mixture on the others is bubbling but not burnt.
  12. Place 1 plain disc, toasted side down, on each serving plate.
  13. Top each with a mint leaf, then an ice cream disc, another mint leaf and the icing sugar-topped brioche disc, toasted side up.
  14. Place a cross template on top of 1 ice cream sandwich, dust with extra icing sugar, carefully remove template and repeat with remaining sandwiches.
  15. Serve immediately.

Like This Recipe?
You’ll Love A Month Of Greek Recipes+Videos Online Cooking Class
Inspired by Janni Kyritsis!

janni's Baked Strawberries

Share page on:

Join Me Soon

What Our Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
Read More
We made the pot-sticker dumplings and bang bang chicken – once again both exceeded our expectations. My husband keeps saying it’s better ordering this than going out to restaurants as the recipes and food quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
Read More
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Kate (Killara, NSW)
Kate (Killara, NSW)
Read More
I loved the Fresh & Easy Chicken – simple instructions, only a few ingredients and the time factor absolutely spot on. Then came the highlight, the taste, no compromise on the enjoyment of that meal! For the time poor Fresh & Easy hits the mark indeed.
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Read More
Thank you for stocking our pantry with such authentic Ingredients and quality produce ... I’ve so enjoyed picking fresh leaves from the herb pots and loved listening to the chef's playlist while cooking. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
Read More
I am absolutely loving these boxes! There are Ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Nathan (Manly, NSW)
Nathan (Manly, NSW)
Read More
Loving Be Inspired! Felt like a kid opening up a Christmas present when the box arrived. Fresh herb pots are a nice touch!
Richard (Earlwood, NSW)
Richard (Earlwood, NSW)
Read More
Thanks so much for the Fresh & Easy Meal, it was excellent. We regularly get another meal kit delivery – your offering is vastly superior and a similar price, so big ticks.
Sandra (Garran, ACT)
Sandra (Garran, ACT)
Read More
I'm a competent cook whose learned so much from the Recipes+Videos Packs. The recipes are yummy and Roberta’s video guidance offers so many little tips to improve flavour and organise the flow of preparation. I enjoy her warmth, sense of humour, and ability to giggle at herself when she occasionally messes up.
Previous
Next
Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)