Chefs' Recipes

Strawberry ice-cream and fudge sandwiches

Australian Gourmet Traveller recipe for strawberry ice-cream and fudge sandwiches by Melbourne restaurant Huxtable.

  • 30 mins preparation
  • 15 mins cooking plus chilling, freezing, resting
  • Serves 6
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Strawberry ice-cream and fudge sandwiches
"If I could eat only one food these summer holidays, it would be the awesome ice-cream sandwiches from Huxtable. Recipe please!"
Justine Chau, Fitzroy North, Vic
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.
You'll need to begin this recipe a day ahead.


  • 250 ml each milk and pouring cream (1 cup)
  • 40 gm liquid glucose
  • ½ vanilla bean, seeds scraped
  • 8 egg yolks
  • 100 gm caster sugar
  • 100 gm strawberries, quartered
  • 20 gm pure icing sugar (or to taste), sieved
  • 210 gm chilled butter, coarsely chopped
  • 110 gm caster sugar (½ cup)
  • 300 gm plain flour, sieved (2 cups)
Chocolate fudge
  • 200 ml condensed milk
  • 110 gm brown sugar (½ cup)
  • 100 gm dark chocolate (65% cocoa solids), finely chopped
  • 50 gm butter, coarsely chopped


  • 1
    Bring milk, cream, glucose and vanilla bean and seeds to just below the boil in a saucepan over medium heat, then remove from heat. Meanwhile, whisk yolks and sugar in a heatproof bowl until pale (3-5 minutes). Whisking continuously, gradually add milk mixture, then place over a saucepan of simmering water and stir continuously until mixture coats the back of a spoon thickly (8-10 minutes). Strain through a fine sieve into a bowl placed over ice, cool, then refrigerate overnight for flavours to develop. Freeze in an ice-cream machine, transfer to a 1.5cm-deep, 8cm x 28cm tray, smooth top and freeze until almost firm (30 minutes). Process strawberries and icing sugar in a food processor until smooth, then swirl through ice-cream and freeze until firm (2-3 hours).
  • 2
    Meanwhile, for shortbread, process butter and sugar in a food processor to combine, add flour, pulse to combine. Turn onto a lightly floured surface, form into a disc, wrap in plastic wrap and refrigerate to rest (2 hours). Preheat oven to 160C. Roll dough between two pieces of baking paper to 3mm thick then cut out 9cm-diameter rounds with a cutter. Place on oven trays lined with baking paper, prick with a fork, refrigerate to rest (20 minutes), bake until light golden (10-12 minutes), then set aside to cool. Shortbread will keep for 3 days in an airtight container.
  • 3
    Meanwhile, for chocolate fudge, stir condensed milk and sugar in a saucepan over medium heat until sugar dissolves (3-5 minutes). Add chocolate and butter, stir until smooth. Pour into a 15cm square cake tin lined with baking paper, refrigerate until firm. Cut out 3.5cm-diameter rounds with a cutter dipped in hot water, refrigerate until required.
  • 4
    Cut ice-cream into 9cm-diameter rounds with a cutter dipped in hot water, then cut out centres with a 3.5cm-diameter cutter. Place a round of fudge in centre and freeze until firm (30 minutes). Sandwich ice-cream rounds between shortbread and serve.


This recipe is from the January 2011 issue of .