½ cup white royal icing (85 g), in a squeeze bottle
8 shortbread cookies, round
4 white chocolate covered pretzel rings, or yogurt
1 scoop Breyers® Natural Vanilla Ice Cream
1 scoop Breyers® Natural Strawberry Ice Cream
1 scoop Breyers® Mint Chocolate Chip Ice Cream
natural topping of choice, optional
Nutrition Info
Calories 747
Fat 30g
Carbs 113g
Fiber 2g
Sugar 68g
Protein 9g
How to Make It
1. Step
Make the chocolate finger sandwiches: Remove the Breyers® Chocolate Ice Cream from the freezer and let soften at room temperature for 5 minutes.
2. Step
Line a loaf pan with plastic wrap. Scoop the chocolate ice cream into the pan. Using an offset spatula, spread the ice cream in an even layer, making sure it goes all the way to the corners. Freeze for 2 hours, or until solid.
3. Step
Line a baking sheet with parchment paper.
4. Step
Turn the pound cake on its side and use a serrated knife to slice about ½ inch off the top and bottom of the cake. You should be left with a large, flat rectangle of cake, about 1 inch thick. Slice the rectangle in half so you have 2 flat rectangles about ½ inch thick. Transfer to the prepared baking sheet. Discard the scraps or save for another use.
5. Step
Remove the loaf pan with the chocolate ice cream from the freezer and use the plastic wrap to lift the ice cream from the pan. Place the ice cream facedown on a pound cake rectangle, then peel off the plastic and place the other cake rectangle on top.
6. Step
Using a sharp knife (wipe clean after each cut),trim ¼ inch from all sides of the cake to make even edges. Transfer the ice cream cake sandwich to the freezer for 1–2 hours, until solid.
7. Step
Remove the cake sandwich from the freezer and slice crosswise into 8 rectangular finger sandwiches. (If you prefer triangles, cut crosswise into 3 squares, then slice diagonally in half for 6 finger sandwiches.)
8. Step
Working quickly, dip the sandwiches in or drizzle with the melted chocolate. Decorate with the sprinkles, then return to the baking sheet and freeze for at least 1 hour, or until ready to serve.
9. Step
Make the edible teacups: Use a serrated knife to carefully cut about ½ inch from the bottom of a cake cone cup. Discard the base.
10. Step
Pipe a line of royal icing around the cut edge of the cone, then gently press onto the center of a shortbread cookie to make the teacup base. Cut a coated pretzel ring in half and pipe a dot of icing on to each end. Gently press onto the side of the cone, making the teacup handle.
11. Step
Repeat with the remaining ingredients to make 8 teacups total. Freeze for 30 minutes, or until the icing is set and the teacups hold together.
12. Step
Add a small scoop of Breyers® Natural Strawberry Ice Cream, Breyers® Natural Vanilla Ice Cream, or Breyers® Mint Chocolate Chip Ice Cream to each teacup, then freeze again until ready to serve. Decorate with natural toppings, if desired.
