Cooking With The Smiling Chef: The Ice Cream Sandwich – Strawberry and Black Pepper Ice Cream

Brendon D'Souza

I’m re-creating the beloved summer favourite- The ice cream sandwich – using some slightly unusual but delicious flavours. Ice cream is essentially a custard base with flavourings that gets churned to produce the treat we all know and love. The cream helps to loosen up the custard as you freeze it. All you’ll need for these recipes are a freezer, a blender and some patience. Let’s say they’re the toughest challenge I’ve set for you’ll to date, but with a little persistence and motivation you too could soon be tucking into one of these fancies. This recipe was first published in Grapeshot Magazine‘s 8th and final issue for the year which we named “Travel”. I was pleasantly surprised to see that the new Magazine had also put together their own version for their cover. It just goes to show that the Ice Cream sandwich is definitely making a comeback this Summer. Check out my recipe for a strawberry and black pepper ice cream below before reading on for my avocado ice cream recipe.


  • 250g fresh strawberries, washed and dried
  • 200mL vanilla custard
  • 200mL pure cream
  • 1-2 tsp vanilla extract, to taste
  • 1-2 tsp cracked black pepper (optional), to taste
  • Store-bought white chocolate chip cookies, to serve


Remove the green stems from the strawberries with a knife and chop the berries into pieces. Place these in a blender with the custard, cream and vanilla.

Place the mixture into a freezer-safe container with a lid. Freeze for 1 hour till the mixture is frozen around the edges but still liquid in the centre. Carefully remove the mixture from the container and place back into the blender. Add the pepper and blend till smooth. You may need to add a few spoons of milk at this stage to help with the blending. Taste and add more pepper if you feel it needs it.

Return the mix to the freezer till firm. Remove the ice cream from the freezer 15 minutes before serving. Scoop into a ball and sandwich between cookies to create the ice cream sandwich.

Brendon D'Souza

Brendon’s Tips

  • The pepper in this recipe is an optional extra for those of you who are a little bit adventurous with your cooking. Use freshly ground black pepper for the best results. It’s only there to provide a subtle warmth to the ice cream and should not overpower. If you’re using the pepper adjust it to your taste.
  • These recipes will provide a much creamier result if made using an ice cream machine. If you’re lucky enough to have one simply chill the mixture in the fridge for 2-3 hours then church according to the manufacturer’s instructions for the machine. You can pick them up fairly cheaply in most department and home-wares stores these days.
  • You can alter this ice-cream recipe for any flavour that you fancy. Simply add your favourite fruit, nut, spice or flavour to the custard and cream base and serve. Some cool versions to are: Chocolate, Honey, Black Tea, Mango, Pistachio, Peanut Butter and Peach.
  • Make your own cookies by beating together 80g each of castor sugar and butter till creamy. Beat in an egg, followed by 150g plain flour and a pinch of baking powder. Combine to form a dough then mix in 150g white chocolate chips. Divide the mixture into small balls and bake in a 180ºC oven for 10 minutes or until golden. Cool before sandwiching with ice cream.






Writer’s note: a version of this article was first published in Grapeshot Magazine Issue 8|Volume 5| Travel

Happy Cooking and Keep Smiling,

Brendon 🙂


8 Comments Add yours

  1. Vinny Grette says:

    PS – Strawberry and black pepper sounds like an awesome combo 🙂


    1. Thank you! I’ve been watching a BBC Food show called “Spice Trip” which gave me the inspiration for this ice cream. The presenters recommend black pepper with any soft, syrupy fruits. It’s a great show, you should check it out 🙂


      1. Btw, I love your pen name 🙂


  2. Vinny Grette says:

    Great idea! I’m getting an avocado dessert post ready to go as well (not frozen, though – love the idea of using avocado “instead of” cream. I’ve also created a frozen dessert using a technique similar to yours, with a yogurt base, but at that time never thought to use avocado. Does the texture of your ice cream remain fairly soft? Mine was a tad too firm…


    1. Hi Sharon. Thanks for the comment. I know you can make a great chocolate mousse using avocado and melted chocolate. It’s much healthier and tastes great!

      I’ve made frozen desserts using yoghurt before and yes I’ve often found them to be a tad firm. I usually allow it to sit outside the freezer for a few minutes to soften before serving.

      The above ice cream recipe provides much the same result, you do have to let it thaw. Unless of course you have an ice cream machine handy. It becomes a lot softer then.

      Good luck with the recipes 🙂 I’ll be on the lookout for them


      1. Vinny Grette says:

        Thanks for the info. That makes me feel better about my results. I wanted to make something without the icecream maker, as kids wouldn’t necessarily have access to such a thing. My mousse today turned out too thick after resting in the fridge – needed to add more milk. But it was sinfully rich and delicious! Guess that’s why we “test” recipes!


    2. mkgall says:

      Yum Yum Brendon! They look great! Am defiantly going to try this! 🙂


      1. Cheers Meaghan. Let me know how you go 🙂


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