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Raspberry ice-cream sandwiches

  • 0:15 Prep
  • Makes 8


  • 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


  • 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.

Source: taste.com.au


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