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Mixing coffee and chocolate makes an ice-cream sandwich twice as nice! This is one seriously cool (& yummy) way to get your coffee hit on a hot summer's day.
18 Altimate natural ice cream wafers
4 x 62 g tubs Nestle Soleil low-fat chocolate mousse
200 g (¾ cup) low-fat vanilla yoghurt
60 ml (¼ cup) freshly prepared espresso coffee
- Line a 16cm x 26cm (base measurement) non-stick slice tin with baking paper, allowing paper to overhang sides. Use half the wafers to cover the base of the pan, arranging them lengthways in rows of three, trimming to fit where necessary.
- Whisk chocolate mousse, yoghurt and coffee in a large bowl until well combined. Spoon mixture over wafers. Arrange remaining wafers over the mousse mixture, making sure you lay them the same way as the first layer. Cover with a layer of plastic wrap and freeze for 6 hours or until frozen.
- Remove slice from freezer and turn out onto a board. Carefully remove baking paper. Using a serrated knife, trim any filling that has frozen outside the wafers. Slice into 9 pieces, using the wafer edges as a guide. Stand for 5-10 minutes before serving, to soften slightly. Serve.