Name: Raspberry and almond ice-cream sandwiches
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 cup (300g) frozen raspberries, thawed; 1/4 cup (35g) slivered almonds, roasted; 4 scoops (500ml) vanilla ice-cream, softened; 16 chocolate wheaten biscuits (208g)

Ingredients

2 cup (300g) frozen raspberries, thawed

1/4 cup (35g) slivered almonds, roasted

4 scoops (500ml) vanilla ice-cream, softened

16 chocolate wheaten biscuits (208g)

Method

1.Fold drained berries and nuts into ice-cream.

2.Working quickly, place half the biscuits, chocolate-side up, on baking-paper-lined tray; top with a scoop of ice-cream, then remaining biscuits,chocolate-side down. Press down gently.

3.Freeze 20 minutes before serving.

Chocolate wheatens are wheatmeal-based biscuits topped with milk or dark chocolate. Instead of the raspberries use other frozen berries like blackberries or strawberries or try using a combination of all three.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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