Raspberry White Chocolate Ice Cream Sandwiches
No-churn raspberry and white chocolate ice creamLayered with biscuits for easy sandwichesFrozen, creamy, and perfect for summer treats
Ingredients
- 150 g raspberries
- 1 tbsp icing sugar
- 300 ml double cream
- 2 tsp vanilla extract
- 397 g condensed milk
- 100 g chopped white chocolate
- 32 ginger biscuits or preferred biscuits/wafers
Instructions
- Mash the raspberries in a bowl using a fork, then strain through a sieve into a clean bowl to remove seeds.
- Stir in icing sugar until fully dissolved and set aside.
- In a large bowl, whisk the double cream with vanilla extract until soft peaks form.
- Gently fold in the condensed milk, chopped white chocolate, and half of the raspberry sauce.
- Line a shallow tray with baking paper and pour in the mixture.
- Spoon over the remaining raspberry sauce and lightly swirl to create a ripple effect.
- Freeze for at least 4 hours until firm.
- Remove from freezer for 5 minutes before serving. Cut into discs and sandwich between biscuits to assemble Raspberry White Chocolate Ice Cream Sandwiches.
Notes
- You can freeze the mixture in a loaf tin and scoop instead of cutting discs.
- Swap raspberries with strawberries or mango for variation.
- Serve with fresh berries for a vibrant presentation.