Heston’s Ice cream sandwich with fresh raspberry dipping sauce

Heston’s Ice cream sandwich with fresh raspberry dipping sauce
Ice-Cream-Sandwich-8.jpg

Method

  1. Cook the biscuits as per pack instructions and allow to cool completely.
  2. Place the raspberries into a bowl, reserving a handful to serve. Sprinkle them with the fruit sugar and pour over the lemon juice. Allow to macerate for 10 minutes then, using a liquidiser or hand blender, blitz the fruit until smooth.
  3. Pass the raspberries through a fine sieve to remove the seeds, as shown, left. Decant the sauce into a serving bowl and keep in the fridge until required.
  4. Leave the ice cream to soften slightly, and place a scoop in between two of the biscuits and carefully squeeze them together to flatten.
  5. Arrange the ice cream sandwiches on a plate and serve with the raspberry dipping sauce and fresh raspberries.

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Tip

This ice cream sandwich is a treat that's really easy to put together whatever your age, but it's particularly good for making with the kids

Ingredients

1 pack Heston from Waitrose 12 ready to bake biscuits (choose from Marzipan & Almond, Olive Oil & Vanilla or Chocolate & Caraway)
300g (101/2oz) fresh raspberries
50g (2oz) Tate and Lyle fruit sugar
Juice of ½ lemon
1 tub Heston from Waitrose Salted Caramel Popcorn Ice Cream

Notes

Time: 20 mins
Serves: 6
Nutrition: n/a