Raspberry Ripple Ice Cream Sandwiches (serves 6)

Ice cream sandwiches had already started being sold by street vendors in New York by 1899. Manufacturers capitalised on this creation when a notable recipe for the ice cream sandwich was written in a book published by Charles Herman Senn in 1900 titled Ices, and How to Make Them.

I taught my online students how to make this delicious dessert. First I made a vanilla ice cream and then add a raspberry sauce to make it raspberry ripple. I am sandwiching the Raspberry Ripple Ice Cream between my homemade Lemon and Rosemary Cookies.

The process of making these Ice Cream Sandwiches is easy but it does take time. I suggest making the vanilla ice cream and the cookie dough the night before. Trust me, when you taste these sandwiches it will wow your taste buds!

Vanilla Ice Cream (makes 6 sandwiches)

2 Silicone 2 ½ inch square moulds *

300ml carton double cream

284ml full fat milk

110g caster sugar

1 vanilla pod

3 large free-range egg yolks

Making the Vanilla Ice Cream

1. Pour the milk and cream into a saucepan. Then split the vanilla pod, and scrape the vanilla seeds from the pod and add to the cream mixture.   Bring the liquid to a boil then remove from the heat.

2. Whilst the milk and cream heat beat the egg yolks with the sugar until pale.

3. Now whisk the slightly cooled milk and cream mixture into the egg yolks and stir well.

4. Pour the mixture into a clean non-stick saucepan and return to the stove on a medium heat.

5. Keep stirring the mixture until it thickens and coats the back of the spoon (don’t allow the mixture to boil). Pour the  custard mixture back into a cold bowl and set the bowl on ice (or cooler blocks) if possible.

6. Once cool transfer to the freezer and stir a couple of times as it freezes to break up the ice crystals.

7. Allow to freeze for at least 6 hours before filling up the sandwich moulds.

Make the Raspberry sauce before filling the ice cream moulds

Raspberry Sauce to make the ripple

200g Raspberries

100g raspberries reserved to decorate

90 g Vanilla sugar or caster sugar

Juice from ½ lemon

1. Add the fresh raspberries to a saucepan together with the vanilla sugar and lemon juice and cook on a low heat until the mixture is simmering and has turned into a sauce.

2. Strain the sauce through a sturdy fine sieve and push the mixture through. Keep rubbing the mixture until you have only raspberry seeds left in the sieve.

3. Allow the raspberry sauce to cool. 

Making the Raspberry Ripple

1. Cut a square of baking paper big enough to cover your silicone ice cream mould.

2. Fill the silicone ice cream moulds with vanilla ice cream. Pack the vanilla ice cream to avoid air pockets and smooth the ice cream down.

3. Use a teaspoon and pour a little raspberry sauce onto each vanilla ice cream then use a wood skewer to swirl the raspberry sauce into the vanilla ice cream.

4. Cover the ripple ice creams with the square of baking paper and get the ice cream back into the freezer.

5. Make sure the ice cream has reset before trying to building the ice cream sandwiches.

Lemon and Rosemary Cookies (v2) ©Kevin Ashton 2026

Cookie Ingredients: (makes 16 square cookies)

227g  unsalted butter

160g light brown sugar

2 large egg yolks, lightly beaten

Zest of 1 large lemon

3 Tablespoons fresh lemon juice

1/4 teaspoon salt

3 grams (1 TBsp) very finely chopped fresh rosemary

250 grams self-raising, plus more for rolling

Making the Lemon and Rosemary Cookies:

1. Cream the butter and brown sugar until it has become smooth, fluffy and very light in colour using an electric mixer. Scrape the mixture back into the centre of the bowl as needed.

2. Add the egg yolks, lemon zest, and lemon juice and beat until the cookie mix is smooth.

3. Sprinkle the salt, rosemary, and flour on top. Beat on low speed using a beater blade (paddle) until the flour is completely mixed in.

4. Wrap with cookie dough with cling film and refrigerate overnight so the mixture can set.

5. Line 2-3 baking sheets with parchment paper.

6. Lightly dust your countertop with self raising flour.

7. Measure out 50 grams of dough and roll out into a square about 2 ½ inch square and about 1/4inch (6 mm) thick.

8. Use a palette knife to transfer the cookie square onto a lined baking tray. Place 4 square cookies on each tray and space them apart.

9. Now put back the tray of cookies back into the refrigerator to firm up for 15 minutes and preheat the oven to 175 C (350 F).

10. Bake for 12-15 minutes or until edges are very light golden brown and centers look set.

11. Allow the cookies to cool on a wire rack before assembling the ice cream sandwiches*

Constructing the ice cream sandwiches

1. Get out your square baked lemon cookies and fill with raspberry ripple ice cream square and top with a teaspoon of raspberry sauce then top each ice cream with a second cookie to make a sandwich.

2. Place in the freezer for 30 minutes to make sure they are set before serving.

3. Serve with any remaining raspberry sauce and the reserved raspberries.

Chefs Notes:

For the best texture don’t leave the sandwiches in the freezer too long or the cookies will go soft.

The cookie recipe makes 16 cookies so you will have 4 spare cookies or you can just bake 12 and freeze the extra raw cookie dough.

You can leave the rosemary out if you prefer, but the rosemary is only a mild hint which adds to the buttery lemon cookies.

I bought my silicone moulds from Dunelm £5 each

Raspberry Ripple Ice Cream Sandwich©Kevin Ashton 2026