Heston’s Ice cream sandwich with fresh raspberry dipping sauce

Heston’s Ice cream sandwich with fresh raspberry dipping sauce


  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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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


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


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