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Cuisine Magazine Recipes

Raspberry ice-cream sandwiches

Posted on : 21-04-2016

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Ingredients

16 Arnott's Scotch Finger biscuits
16 small scoops Peters Light & Creamy Raspberry Ripple ice-cream
200g fresh raspberries
2 tablespoons icing sugar mixture
Fresh raspberries, extra, to serve
Icing sugar mixture, extra, to dust

Method 

Step 1

Line a baking tray with non-stick baking paper. Place half the biscuits, base-side up, on a clean work surface. Divide ice-cream among biscuits. Top with remaining biscuits, base-side down. Press down gently. Smooth the edges with a flat-bladed knife. Place on the lined tray. Place in the freezer for 1 hour or until firm.

Step 2

Meanwhile, place raspberries in a fine sieve over a small bowl and use the back of a spoon to press the raspberries through the sieve. Discard seeds. Stir in the icing sugar until well combined.

Step 3

Divide the ice-cream sandwiches among serving plates. Top with extra raspberries and drizzle over the raspberry sauce. Dust with extra icing sugar and serve immediately.

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