Raspberry ice-cream sandwich

Method

1. Preparation

   Place a 6-hole silicon muffin pan on a small tray.

2. Ice-cream

   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. Preheat oven to 200°C. Line a large baking tray with baking paper.

3. Sandwich pastry

   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.

4. Sauce

   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.

5. Cream cheese

   To prepare cream cheese spread, place all of the ingredients in a medium bowl and stir, until combined and smooth. Set aside

6. Serving

   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.