These special ice-cream sandwiches will have everyone reaching for their cameraphone – and asking for the recipe.
- Prepare15 mins
- Total time15 mins
Cut the brioche buns in ½ horizontally and arrange small scoops of sorbet on the base. Sprinkle with a pinch of sumac then replace the lids, pressing down firmly. Cover and transfer to the freezer.
Meanwhile, place the white chocolate and coconut oil or butter in a wide heatproof bowl set over a pan of just-simmering water, stirring until melted.
Carefully dip the top of the frozen buns into the melted chocolate and sprinkle with a little more sumac. Enjoy straightaway or return to the freezer until ready to serve.
White chocolate does vary in texture when melted, if your mixture seems a little thick, add a touch more oil or butter.