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Raspberry ice-cream sandwiches
Raspberry ice-cream sandwiches
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Prep Time:
405 minutes
Cook Time:
Total Time:
405 minutes
Indulge in the season's freshest raspberries with simple ice-cream and cake treats.
Ingredients:
  • 1L vanilla ice-cream
  • 6.00 gm pure icing sugar, sifted
  • 125g fresh raspberries
  • 75g Melts Real White Chocolate, finely chopped
  • 450g pkt Butter Cake, ends trimmed, cut into 5mm-thick slices
  • 100g Melts Real White Chocolate, extra, melted
  • Raspberries, extra, to serve
Instructions:
  • Prepare a 26 x 16cm slice pan by lining the base and two long sides with baking paper, letting the edges hang over. In a large bowl, allow the ice cream to soften slightly by setting it aside for 20 minutes.
  • In a bowl, mix icing sugar with half of the raspberries. Mash with a fork until smooth, then gently fold in the remaining raspberries.
  • Gently fold the chopped chocolate and raspberry mixture into the ice cream until well mixed. Transfer the mixture into a lined pan, cover, and freeze for 8 hours or overnight until it is firm.
  • Cut 16 cake discs and 8 ice-cream discs using a 6cm round cutter. Arrange 8 cake discs on a baking tray lined with parchment paper. Layer with ice-cream discs and the rest of the cake discs. Press down gently. Freeze for 1 hour or until set. Enjoy!
  • Drizzle the luscious melted chocolate over the ice-cream sandwiches, spreading it gently. Garnish with additional raspberries. Allow it to chill in the freezer for 5 minutes until firm.

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