"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. The biscuits can be kept in the freezer with the ice cream and cooked at the last minute for that unmistakable freshly baked taste. Then it’s just a case of making the dipping sauce, putting the pieces together and enjoying a taste of summer!" Heston
Heston’s Ice cream sandwich with fresh raspberry dipping sauce
1 pack Heston from Waitrose 12 ready to bake biscuits (choose from Marzipan & Almond, Olive Oil & Vanilla or Chocolate & Caraway)
300g fresh raspberries
50g Tate and Lyle fruit sugar
Juice of ½ lemon
1 tub Heston from Waitrose Salted Caramel Popcorn Ice Cream
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.
Copyright © Heston Blumenthal 2011
If you’re short of time or fresh raspberries are out of season, use the ready-prepared Waitrose Seriously Fruity Raspberry Coulis.
Pair this dessert with delicious Waitrose Elderflower Cordial.
Makes: 6 sandwiches
Typical values per serving:
Average user rating Based on 486 ratings
This recipe was first published in Fri Jul 08 15:24:00 BST 2011.