Custard Cream Ice Cream Sandwiches

1: Line a 20cm squared loose-bottomed tin with baking parchment.

2: Split 20 custard cream biscuits in half to use for the base and top of the ice cream sandwiches.

3: Place 20 split biscuits in the base of the tin with the custard cream design side facing down.

4: Roughly chop the remaining biscuits and set aside.

5: In a bowl, combine double cream, condensed milk, vanilla bean paste, and custard powder.

6: Beat with an electric beater until the mixture reaches soft to medium peaks.

7: Fold in the chopped biscuits until fully combined.

8: Spread the ice cream mixture over the base biscuits in the tin.

9: Layer the remaining custard cream biscuit halves on top with the design side facing up.

10: Flatten the biscuits gently to level everything.

11: Freeze the tin overnight until the ice cream is solid.

12: Remove from the tin and cut into individual sandwich slabs.