Raspberry Peanut Ice Cream Sandwiches
Equipment
- baking paper
- blender or food processor
- electric mixer
- Freezer-safe container
- Knife
Ingredients
- 120 g raspberries frozen
- Juice of 1 lemon
- 2 tablespoons icing sugar
- ½ teaspoon liquid glucose optional
- ½ × 397 g condensed milk canned
- 600 ml thickened cream
- 1 teaspoon vanilla bean paste
For Cookies
Instructions
- Place the raspberries, lemon juice, icing sugar and glucose, if using, in a food processor or blender. Process until smooth, then push the mixture through a fine sieve into a bowl.
- Whisk the condensed milk, cream and vanilla for 5 minutes, or until thick.
- Spoon the raspberry mixture into the cream mixture and ripple it through gently.
- Transfer to a freezer-safe container and freeze overnight.
- Preheat the air fryer to 160°C.
- Line the air fryer basket with baking paper trimmed to fit.
- Combine the peanut butter, caster sugar, brown sugar and salt in a bowl.
- Beat in the egg until a stiff dough forms.
- Divide the dough into 12 portions and arrange them well spaced in the air fryer basket.
- Press each portion lightly with the back of a fork.
- Air fry for 12 to 15 minutes, until golden.
- Remove from the air fryer and leave on a wire rack to cool completely.
- Place a scoop of raspberry ice cream onto one cookie and top with a second cookie.
- Repeat with the remaining cookies.
- Serve immediately or freeze the assembled sandwiches for up to 3 months.
Notes & Wine Advice
Serving Suggestions
Serve the ice cream sandwiches straight from the freezer, allowing them to stand for a few minutes if the ice cream is very firm. Fresh raspberries make a simple accompaniment.Recipe Notes
Ripple the raspberry mixture gently through the cream rather than mixing it completely. This creates visible raspberry swirls throughout the ice cream. Make sure the peanut cookies are completely cool before adding the ice cream. Warm cookies will immediately soften the frozen filling.Cooking Advice
Cook the cookies in batches if necessary so they have enough room to spread. Leave them to cool completely after air frying because they will firm as they cool.Storage Advice
The assembled ice cream sandwiches can be stored in the freezer for up to 3 months. Wrap them individually or place them in an airtight freezer-safe container.Wine Advice
The combination of raspberries, creamy ice cream and peanut butter works best with a fruity dessert wine. Choose a suitable bottle from René’s Wijnbeleving.Nutrition values
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About Raspberry Peanut Ice Cream Sandwiches
Raspberry Peanut Ice Cream Sandwiches combine homemade raspberry ripple ice cream with simple peanut butter cookies cooked in the Airfryer. The result combines creamy, fruity and nutty flavours with the contrast of cold ice cream and soft cookies.
Making the Raspberry Mixture
Frozen raspberries are blended with fresh lemon juice, icing sugar and optional liquid glucose until smooth. Passing the mixture through a fine sieve removes the raspberry seeds and creates a smoother fruit purée.
The lemon juice provides acidity and helps balance the sweetness of the condensed milk and cream.
Preparing the Ice Cream
Condensed milk and thickened cream form the base of this simple homemade ice cream. They are whisked with vanilla until the mixture becomes thick before the raspberry purée is added.
This method does not require an ice cream machine, making it particularly convenient for preparing at home.
Creating the Raspberry Ripple
Rather than completely mixing the raspberry purée into the cream, spoon it over the mixture and gently ripple it through. This creates streaks of raspberry throughout the finished ice cream.
Transfer the mixture to a suitable container and freeze overnight so it becomes completely firm before assembling the sandwiches.
Simple Peanut Cookies
The cookies use peanut butter, sugar and egg to create a straightforward dough. The peanut flavour provides a rich, slightly salty contrast to the sweet and tangy raspberry filling.
The dough should be stiff enough to divide into individual portions before cooking.
Shaping the Cookies
Divide the dough into equal portions and arrange them well apart in the air fryer basket. Pressing the surface lightly with a fork flattens each portion and creates the characteristic pattern on top.
Keeping the cookies similar in size is particularly useful because pairs of equally sized cookies make the finished ice cream sandwiches easier to assemble.
Air Frying the Cookies
The cookies are cooked at 160°C for approximately 12 to 15 minutes. They should be golden when removed from the air fryer.
Freshly cooked cookies may still feel slightly soft. Allow them to cool completely on a wire rack, where they will become firmer.
Assembling the Sandwiches
Place a generous scoop of raspberry ice cream on the flat side of one completely cooled cookie. Top with another cookie and press gently until the ice cream reaches towards the edges.
Work reasonably quickly during assembly so the ice cream does not become excessively soft.
Preparing Them Ahead
The sandwiches can be assembled in advance and returned to the freezer. Once firm, they can be wrapped individually or stored together in an airtight freezer-safe container.
This makes them particularly convenient for a Birthday or party because there is no last-minute cooking required.
Serving in Warmer Weather
The combination of fresh raspberry flavour and frozen cream makes these sandwiches particularly suitable for spring and summer. Take them from the freezer shortly before serving so the ice cream remains firm.
Raspberry and Peanut
Raspberry and peanut create an interesting balance of flavours. The fruit provides acidity and freshness, while peanut butter adds richness and a savoury nutty character.
Raspberry Peanut Ice Cream Sandwiches turn these contrasting flavours into a playful frozen dessert. With homemade raspberry ripple ice cream between air-fried peanut cookies, they can be prepared well ahead and kept frozen until needed.