Raspberry White Chocolate Ice Cream Sandwiches
Raspberry White Chocolate Ice Cream Sandwiches are an easy make-ahead summer dessert.
Ingredients
For the Raspberry Sauce
- 150 g 5 oz fresh raspberries
- 1 tablespoon icing sugar
For the Ice Cream
- 300 ml 10 fl oz double cream
- 2 teaspoons vanilla extract
- 397 g tin sweetened condensed milk
- 100 g 3½ oz white chocolate, chopped
For Assembly
- 32 ginger biscuits
- Alternative biscuits or wafers if desired
Instructions
Make the Raspberry Sauce
- Place the raspberries in a bowl.
- Mash thoroughly with a fork until smooth.
- Press the mixture through a fine sieve into a clean bowl to remove the seeds.
- Stir in the icing sugar until fully dissolved.
- Set aside.
Prepare the Ice Cream Base
- In a large mixing bowl, whisk the double cream and vanilla extract until soft peaks form.
- Do not overwhip.
- Fold the condensed milk into the whipped cream.
Add the chopped white chocolate.
- Stir gently until combined.
- Fold in half of the raspberry sauce.
- Create the Ripple Effect
- Line a shallow baking tray with baking paper.
- Pour the ice cream mixture into the tray.
- Spoon the remaining raspberry sauce over the surface.
- Use a spoon or skewer to create a ripple effect.
Freeze
- Freeze for at least 4 hours or overnight until completely firm.
Assemble the Sandwiches
- Remove the ice cream from the freezer 5 minutes before serving.
- Using a round cookie cutter, cut 16 discs of ice cream.
- Place one disc between two ginger biscuits.
- Serve immediately or return to the freezer until ready to enjoy.
Notes
- Fresh raspberries provide the brightest flavor.
- Frozen raspberries can be used if thawed first.
- The ice cream mixture can also be frozen in a loaf tin for scooping.
- Perfect for summer parties and backyard gatherings.