Raspberry & Chocolate Ice Cream Sandwiches
Raspberry & Chocolate Ice Cream Sandwiches
- 115 g (1/2 cup) unsalted butter
- 80 g (1/2 cup) rapadura sugar
- 1 egg lightly beaten
- 1 teaspoon vanilla extract
- 65 g (1/2 cup) spelt flour
- 45 g (1/4 cup) cocoa powder
- Pinch salt
- 1 Litre (1 quart) raspberry ice cream slightly softened
To Make Raspberry Ice Cream In A Machine:
Place all the ingredients into a food processor, and blitz until everything is combined.
Follow the manufacturer's instructions to churn the ice cream.
Transfer the frozen ice cream to a container and freeze for at least an hour before constructing the sandwiches. Freeze for longer if you are just eating it as ice cream.
To Make Raspberry Ice Cream By Hand:
Whip the cream until soft peaks form.
Place the remainder of the ingredients into a food processor and blitz until pureed.
Gently fold the raspberry puree into the whipped cream.
Pour the mixture into a shallow tray and place in the freezer.
When the edges and bottom of the ice cream have started to freeze (after about 45 minutes), take the tray out of the freezer and stir the frozen portion back into the liquid. The mixture will turn slushy.
Return the tray to the freezer for another 45 minutes.
Repeat the stirring process at least two more times. You may need to wait less time between stirrings depending on how good your freezer is.
The ice cream is ready to use when it is frozen but still slightly soft. If you want to just eat it as ice cream, freeze for a further 4 - 6 hours, or until firm.
To Make The Biscuit:
Preheat the oven to 175C.
Grease a 25cm x 38cm Swiss Roll tray, and line with baking paper. Take the baking paper quite high on the ends of tray, and allow it to overhang the sides. This makes it easier to lift the tray out of the biscuit. Set the lined tray aside.
Place the butter and sugar into a medium saucepan over a medium heat. Stir gently until the butter melts, then set side to cool slightly.
Sieve the flour and cocoa powder together, then set aside.
Stir the egg, vanilla extract and salt into the melted butter.
Add the flour and cocoa powder into the liquid mixture, and stir until the dry ingredients are incorporated. You will have a smooth batter.
Pour the batter into the lined tray, then use a silicone spatula (or similar) to spread the batter evenly over the base of the tray. It will be quite thin so just try to get it as even as you can.
Bake for approximately 10 minutes, or until the biscuit is dry to the touch and is starting to pull away from the sides.
Remove the tray from the oven, and allow the biscuit wafer to cool in the tin.
To Construct The Ice Cream Sandwiches:
Lift the biscuit wafer out of the tin, using the baking paper to do so. Keeping the biscuit on the paper, cut it in half with a serrated knife.
Lay out a large length of plastic wrap on the bench. The length should be double that of the baking tray.
Carefully place one half of the biscuit in the middle of the plastic wrap. I find the easiest way to do this is to lift the biscuit up, still on the paper, and then flip it on to the plastic wrap. Then remove the paper.
Spread the softened ice cream evenly over the biscuit.
Carefully lay the other half of the biscuit on top of the ice cream. This is slightly trickier, so I line up one long side of the biscuit with the edge of the part-constructed sandwich, then gently drop the biscuit on to the ice cream.
Gently press the biscuit onto the ice cream. Try to pat out any air bubbles so that the biscuit is completely in contact with the ice cream.
Pull the plastic wrap tightly up the sides of the sandwich, and gently lift the whole assembly on to a tray that will fit in your freezer.
Freeze for at least 2 hours, or until firm. I like to freeze this overnight.
To Cut The Ice Cream Sandwiches
Once firm, remove the plastic wrap and place the sandwich on a cutting board.
Using a serrated knife, cut into large rectangles. I make eight large rectangles, but you can easily cut it into smaller rectangles should you prefer.
The ice cream sandwiches can be served immediately. If you wish to store them, wrap each sandwich individually in plastic wrap and return to them the freezer until required.
If using frozen raspberries, defrost them before adding the cream or you will get white specks of frozen cream in your ice cream.
If you make the ice cream in a machine, it will be at a perfect consistency after about 1 hour in the freezer.
Calories: 875kcal | Carbohydrates: 54g | Protein: 8.9g | Fat: 74.6g | Cholesterol: 299.1mg | Sodium: 69.7mg | Sugar: 42g | Vitamin A: 650IU | Vitamin C: 13.2mg