Recipe Raspberry shortbread ice cream sandwich

Ingredients

Method

  1. To make the ice cream, whip the Macphie Mactop® Traditional until ribbon stage then mix through the freeze-dried raspberries, place into a tray or container lined with cling film and freeze for at least 24 hours.

  2. Place Macphie Shortbread Mix and the softened unsalted butter into a machine bowl fitted with a paddle, mix on slow speed until a stiff dough is formed.

  3. Pin out dough till 5mm thick and roll onto a flat baking tray.

  4. Bake at 180⁰C for 15 minutes.

  5. Once cool sandwich with ice-cream and portion.

  6. Dip the ends in Macphie 5th Avenue ® White Icing and then dip into more freeze-dried raspberries.

Products used