Choc berry ice-cream sandwiches

Easy to build and so delicious, these chocolate and raspberry ice-cream sandwiches won't last long!

  • 30 mins preparation
  • 4 mins marinating
  • Makes 12
  • Print


Choc berry ice-cream sandwiches
  • 1 litre vanilla ice-cream, softened
  • 100 gram white chocolate, grated
  • 2 rosewater essence
  • few drops pink food colouring
  • 200 gram frozen raspberries, crushed
  • 24 plain chocolate biscuits
  • melted dark chocolate, choc-dipped strawberries, raspberries, to serve


Choc berry ice-cream sandwiches
  • 1
    Line a 30 x 20cm slice pan with baking paper, extending paper at long sides for handles. In a large bowl, combine ice-cream and grated chocolate. Tint with a little pink food colouring. Stir through crushed raspberries. Transfer to prepared pan and smooth top. Freeze for 4 hours or until firm.
  • 2
    Remove ice-cream from pan. Using a 5cm round cutter, cut 12 discs from ice-cream. Sandwich each ice-cream round between two plain chocolate biscuits, pressing together slightly so ice-cream reaches the edge. Arrange on a lined baking tray. Serve sandwiches drizzled with melted dark chocolate and accompanied by choc-dipped strawberries and raspberries, if liked.


Stand ice-cream at room temperature for 5 minutes to soften.

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