Raspberry ice-cream sandwiches

Method

• 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.
• 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.
• 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.