White chocolate and raspberry ice cream sandwiches!
This no-churn raspberry ice cream sandwich recipe is incredibly easy to make and delivers absolutely delicious results every single time. Simply whip the ingredients together until light and fluffy, then swirl through a vibrant, no-cook raspberry sauce to create beautiful ripples of fruity flavour. There's no need for an ice cream maker, making this the perfect recipe for anyone wanting a homemade frozen treat with minimal effort.
Although the recipe takes around 2 hours to prepare because the ice cream needs time to freeze, trust me-it is completely worth the wait! The end result is a rich, creamy, refreshing ice cream that's packed with sweet raspberry flavour and sandwiched between your favourite biscuits or wafers. It's the ultimate summer dessert that everyone will be asking for again and again.
For the best results, freeze the ice cream in a shallow tray. This makes it easy to cut neat circles to create biscuit ice cream sandwiches or slice it into rectangles if you're using wafers. The recipe makes 16 delicious sandwiches, making it ideal for sharing with family and friends or stocking the freezer for whenever you fancy a cool treat.
These homemade ice cream sandwiches are perfect for hot summer days, offering a refreshing way to cool down when the temperatures rise. They're also a fantastic activity to make with the kids during the summer holidays, keeping them entertained in the kitchen before enjoying the tasty rewards together. Whether you're hosting a garden party, planning a family barbecue, or simply looking for a fun afternoon recipe, these irresistible no-churn raspberry ice cream sandwiches are guaranteed to be a hit.
White chocolate and raspberry ice cream sandwiches- ingredient list!
Raspberries, 150g/5oz
300ml/10fl oz double cream and 1 tablespoon icing sugar
Two teaspoons of vanilla extract
Tin condensed milk, 397g
100g/3½oz of white chocolate, chopped
32 ginger cookies, or other wafers or biscuits if desired, to serve
White chocolate and raspberry ice cream sandwiches- step by step instruction guide!
Step 1
Before you begin making the ice cream, prepare the raspberry sauce. Place the fresh raspberries into a bowl and gently mash them with a fork until they have broken down into a smooth purée. Press the mixture through a fine sieve into a clean bowl to remove all of the seeds, leaving you with a silky, seedless raspberry sauce. Add the icing sugar and stir well until it has completely dissolved, creating a sweet, vibrant sauce. Set aside while you prepare the ice cream mixture.
Step 2
In a large mixing bowl, whisk the double cream together with the vanilla extract until it reaches the soft peak stage. You'll know it's ready when the cream holds its shape but the peaks gently fold over when you lift the whisk out of the bowl. Be careful not to overwhisk at this stage, as you'll be folding in the remaining ingredients and don't want the mixture to become too stiff.
Step 3
Line a shallow baking tray or tin with baking paper, making sure the paper slightly overhangs the edges to make removing the ice cream easier once frozen. Pour the cream mixture into the prepared tray and spread it into an even layer using the back of a spoon or an offset spatula. Dollop the remaining raspberry sauce over the surface, then gently swirl it through the mixture with the tip of a spoon or a skewer to create a beautiful marbled ripple effect. Be careful not to overmix-you want to keep the distinct raspberry swirls. Place the tray in the freezer for at least 2 hours, or until the ice cream is firm enough to cut into shapes.
Step 4
Place the tray in the freezer and freeze for at least 4 hours, or until the ice cream is completely firm. For the best texture and easiest cutting, leave it to freeze overnight if you have the time. Once fully frozen, remove it from the tray and use a cookie cutter to cut out circles for biscuit ice cream sandwiches, or slice it into neat rectangles if you're using wafer biscuits. The creamy ice cream holds its shape beautifully, making it easy to assemble delicious homemade ice cream sandwiches.
Step 5
Remove the ice cream from the freezer around 5 minutes before serving to allow it to soften slightly, making it easier to cut. Carefully lift the ice cream out of the tray using the overhanging baking paper and place it onto a chopping board. Using a cookie cutter that's the same size as your chosen biscuits, cut out 16 ice cream discs. Sandwich each disc between two biscuits, gently pressing them together until the ice cream reaches the edges. If you prefer, you can cut the ice cream into rectangles to fit wafer biscuits or use any of your favourite biscuits for a fun twist.
Step 6
If you'd rather enjoy this as a classic scoopable ice cream, simply pour the mixture into a loaf tin instead of a shallow tray and freeze until completely firm. Before serving, let it stand at room temperature for 5-10 minutes to soften slightly, making it easier to scoop. Serve generous scoops in bowls or crunchy waffle cones, then top with fresh raspberries, a drizzle of the remaining raspberry sauce, or a scattering of grated white chocolate for an extra indulgent finish. It's just as delicious served on its own and makes the perfect refreshing treat on a warm summer's day.
And your ice cream sandwiches are all ready, enjoy!
White chocolate and raspberry ice cream sandwiches- recipe tips!
These ice cream sandwiches are perfect for making ahead of time. Once assembled, place them back into the freezer and store them in an airtight container, separating any layers with baking paper if needed to prevent them from sticking together. Keep them frozen until you're ready to serve, then simply remove them from the freezer a few minutes beforehand for the perfect creamy texture. They're a fantastic make-ahead treat for summer parties, family gatherings, or whenever you're craving a delicious homemade dessert.