Mini Skyr Ice Cream Sandwiches

📝 Ingredients

• 16 butter biscuits (about 135 g)
• 300 g plain 0 % skyr
• 150 g frozen mixed berries
• 2 tbsp honey
• 1 sachet vanilla sugar (7.5 g)
• ½ lemon (zest)
• 30 g dark chocolate chips

🍴 Utensils

• Mixing bowl
• Bowl
• Fine grater
• Butter knife
• Baking tray or flat tray
• Cling film

📖 Steps

1. Take the red berries out of the freezer 15 min ahead so they soften. Roughly mash them with a fork in a bowl, leaving a few pieces. Finely grate the zest of the half lemon, avoiding the bitter white pith.
2. In a mixing bowl, mix the skyr, honey, vanilla sugar and lemon zest until smooth. Fold in the mashed berries and their juice with just 3 or 4 turns of the spatula, to keep a nice marbled effect.
3. Put the cream in the freezer for 20 min to firm up: it will then spread in a thick layer without running. Meanwhile, place 8 butter biscuits flat side up on a baking tray or flat tray that fits in the freezer.
4. Place 2 heaped tablespoons of cream on each biscuit and spread it 1.5 cm thick, leaving a 3 mm border. Top with a second butter biscuit, flat side against the cream, and press very gently so the cream reaches the edges.
5. Smooth the sides of each sandwich with a butter knife for neat edges. Tip the chocolate chips onto a plate and roll the cream edges in them so they stick all the way round.
6. Wrap each sandwich tightly in cling film and lay them flat on the tray. Freeze for at least 3 h, until the cream feels firm through the film.
7. Take the sandwiches out 5 to 10 min before eating, so the biscuit softens and the filling turns smooth and creamy. Allow 2 sandwiches per person. They keep for up to 1 month in the freezer in an airtight container.