Raspberry Ice Cream Sandwich
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Raspberry Ice Cream Sandwich

Give the old ice cream sandwich a makeover with these heavenly sweet treats. Make the ice cream the day before, and then serve up little sandwiches filled with the perfect balance of cream cheese, raspberry ice cream and a zesty raspberry sauce. Delish.

  • Method

    1. Place a 6-hole silicon muffin pan on a small tray.
    2. To prepare raspberry ice cream, place half of the ice cream, raspberries and vanilla in a food processor or high-speed blender and blend, until smooth. Add the remaining ice cream and blend, until smooth. Pour evenly into the prepared pan. Freeze overnight.
    3. Preheat oven to 200°C. Line a large baking tray with baking paper.
    4. Using a 7cm cookie cutter, cut twelve discs out of the puff pastry. Arrange on the prepared tray. Cover with a sheet of baking paper and set another baking tray on top, to prevent pastry from puffing up. Bake for 7–10 minutes, or until golden brown. Transfer onto a rack to cool.
    5. To prepare raspberry sauce, place raspberries, icing sugar and lemon juice in a small saucepan and cook over low-medium heat for 2–3 minutes, until berries collapse to a thick pulp. Strain through a fine mesh sieve and set aside to cool. Refrigerate until required.
    6. To prepare cream cheese spread, place all of the ingredients in a medium bowl and stir, until combined and smooth. Set aside.
    7. To assemble, spread approximately 1 teaspoon of the cream cheese spread onto the pastry discs. Press ice cream out of silicon moulds. Place ice cream onto six of the pastry discs and top with approximately 1 teaspoon of raspberry sauce. Cover with remaining pastry discs and dust with icing sugar.

    Serve immediately. 

  • Ingredients

    2 sheets puff pastry, thawed
    icing sugar, for dusting

    Raspberry ice cream
    6 scoops of vanilla ice-cream
    125g punnet Driscoll’s raspberries 
    1/ 2 teaspoon vanilla extract
    Cream cheese spread
    2 tablespoons spreadable cream cheese
    3 teaspoons icing sugar
    1/ 2 teaspoon freshly squeezed lemon juice

    Raspberry sauce
    125g punnet Driscoll’s raspberries
    1 1/ 2 tablespoons icing sugar
    1 teaspoon freshly squeezed lemon juice 

    • Serves 6
    • Dessert
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