Peanut Butter, Vanilla Bean & Raspberry Ice Cream Sandwiches

Peanut Butter, Vanilla Bean & Raspberry Ice Cream Sandwiches

Method
Serves 6-8
Cookies

Using an electric beater on high speed, cream butter, and sugar, add eggs. Add vanilla.
Stir in baking powder, sea salt and flour. Fold in white chocolate.
Portion into even sized balls, roll and flatten slightly and place on a tray lined with baking paper. Each cookie should be about 3 inches before it is baked. Make sure to leave plenty of room between the cookies as they will spread out as they cook.
Bake at 200°C for 10-15 minutes. Set aside and allow to cool completely while you make the ice cream.

Ice Cream

Take the ice cream out of the freezer and fold in ice cream, peanut butter and raspberries together and spread into a rectangular cake tin lined with cling wrap. Return to freezer until firm.

To Serve

Using a scone cutter or clean glass slightly smaller than the circumference of your cookies, cut out discs of ice cream. Sandwich between cookies. Serve immediately.

 


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