• The sweetness of condensed milk and a full-flavoured punch of moerkoffie evoke memories of “spookstories” around the campfire. Here, these flavours come together in a cool, creamy, summer treat.

    Ice cream sandwiches are the perfect summer treat and makes for a delicious, make-ahead summer dessert.

    History of the ice cream sandwich

    In the book, Sugar and Snow: A History of Ice Cream Making by Jeri Quinzio, ice cream sandwiches were created in 1899 by an unknown pushcart peddler in Bowery, New York City.  These sandwiches were made with vanilla ice cream between two graham wafers. This revolutionary treat was the first of its kind, because it was handheld and the warmth of the hands would help soften the ice cream to make it easy to eat.

    What is an ice cream sandwich?

    Not to be confused with its savoury counterpart, an ice cream sandwich is a frozen dessert made up of a layer of ice cream (you can use any flavour ice cream of your choice), sandwiched between two wafers, cookies or biscuits (you can also use any biscuit flavours of your choice).

    What is moerkoffie?

    Moerkoffie a very strong coffee made directly in the pot, preferably an old camping kettle, on the campfire. Once your coffee boils, you remove it from the fire and drop a hot coal into the coffee to push all the coffee grounds to the bottom, allowing you to enjoy a delicious, strong cup of coffee.

    Where does the name moerkoffie come from?

    The name “moerkoffie” is believed to have many origins. Some believe that moerkoffie comes from the Dutch word “mother” and that is how the Dutch made coffee in the olden days, whilst others believe that “moerkoffie” is directly translated to “hit coffee”, because it hits you right in the face due to the strength of the brew. It is also said that moerkoffie got its name from hitting the beans by hand in order to grind them. Whichever definition you choose to believe, always remember that a sunrise is a 1000 times better around the campfire, with a cup of moerkoffie in your hand.

    In this recipe below, we’ll show you how to make ice cream sandwiches.

    Moerkoffie and condensed milk ice-cream sandwiches with Tennis Biscuits

    Serves: 6
    Cooking Time: 45 mins + 6 hrs, to freeze


    • 1 x 385g tin condensed milk
    • 500ml (2 cups) fresh cream
    • 500ml (2 cups) moerkoffie blend (we used Deluxe Coffeeworks)
    • 5ml (1 tsp) vanilla essence
    • 1 packet Bakers Tennis Biscuits
    • 1 x 375g tin condensed milk, to serve



    For the ice cream, make the moerkoffie in a stove-top (or braaitop) metal espresso pot (moka pot). Use good quality coffee. Remove from heat and allow the coffee to cool to room temperature. In a large bowl, combine the moerkoffie and remaining ingredients. Churn in an ice-cream maker, 30 minutes. Alternatively, if an ice-cream maker is not available, place the mixture in a freezer-proof bowl and freeze, about 2 hours. Just before frozen (it will be thick but still pourable), whisk with electric beaters until smooth and fluffy. Return to the freezer until completely frozen, about 3 hours. Transfer the ice-cream mixture to a loaf tin lined with baking paper. Place the loaf tin in the freezer, 6 hours or overnight.


    To assemble the ice-cream sandwiches, remove the ice cream from the freezer and set aside, 5 minutes. Unmould the ice cream by pulling on the baking paper – or quickly dip the sides of the dish into warm water. Peel off the baking paper and cut the ice cream to the size of the Tennis Biscuits (use the biscuits to trace a cutting guide). Place each ice-cream square between 2 Tennis Biscuits to make a sandwich. Repeat these steps with the remaining ice cream. Place the sandwiches on a tray and return to the freezer.

    If you loved these moerkoffie and condensed milk ice-cream sandwiches, then you will definitely enjoy these recipes (take our word for it):

    Vanilla ice cream and salted caramel choc-chip cookie dough sandwiches (cookie dough is so trendy right now)

    Lemon curd, meringue and lime ice cream sandwiches (lemon curd is always a good idea)

    Peppermint Crisp fridge tart (one of your all-time favourites)