Raspberry Ice Cream Sandwiches
It’s hot! Too hot! I’m a winter girl at heart so walking out of work to 35 degree heat is not my comfort zone. I do however love ice cream and I love any excuse to have it for my dinner. The perks of being an adult right?
You might have caught my Instagram story this evening and seen my big bowl of banana split. It’s my fave and a treat if you’re having it for dinner! I made it a bit less calorific by swapping out normal ice cream for Judes low calorie ice cream and by switching the sauces for low calorie ones. You can pick these up on the internet, there’s so much choice out there! But sometimes its not appropriate to have ice cream for dinner, so coming a close second are these Raspberry Ice Cream Sandwiches, which make a great pudding on a hot summer day!
|1 can||Low Fat Coconut Milk|
- Blend all the ingredients in a blender until smooth.
- Pour the mix through a sieve into a bowl or jug, discarding the raspberry seeds in the sieve.
- Leave the bowl in the fridge to cool completely.
- Once cooled, churn the mixture in your ice cream machine according to the manufacturer’s instructions.
- Let the ice cream set fully in the freezer.
|150g||Light Brown Sugar|
|150g||Dark Chocolate, chopped|
- Preheat oven to 180C/fan 160C/gas 4 and line a baking sheet with parchment paper and set aside.
- In the bowl beat the butter and sugars on until light and creamy.
- Add the eggs and vanilla and beat again until combined, scraping down the sides and bottom of the bowl as needed.
- Add the flour, baking soda and salt and mix again until combined.
- Gently stir in the chocolate chunks and frozen raspberries, trying not to mash the raspberries too much.
- Use an ice cream scoop to drop balls of dough onto the parchment lined baking sheet.
- Place in the fridge for15 minutes.
- Bake in the oven for 10-12 minutes.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.