Why You’ll Love This Recipe

I love this recipe because it’s a beautiful balance of creamy and crunchy textures. The coconut cream makes the ice cream smooth and luscious, while the rice bubbles add a light crispness. The raspberries bring a fresh tang that cuts through the sweetness, and the white chocolate coating makes them look stunning. These sandwiches are easy to prepare in advance and keep perfectly in the freezer, ready whenever I need a quick dessert.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

60g (24) natural ice-cream wafers
375ml (1 1/2 cups) thickened cream
395g can sweetened condensed milk
270ml can coconut cream
70g (2 cups) rice bubbles
160g (1 1/2 cups) frozen raspberries, plus extra, to serve
290g packet white chocolate melts, melted
20g (1/4 cup) shredded coconut, toasted
40g (1/4 cup) chopped pistachio kernels

Directions

1. I start by lining a 20 x 30cm slice pan with two layers of plastic wrap, making sure there’s at least 10cm overhanging the sides. I arrange 2 rows of 6 wafers side by side in the pan, leaving a small 2cm gap down the middle.

2. Using an electric mixer, I whisk the cream and condensed milk together in a bowl until soft peaks form. With the mixer running on low speed, I gradually pour in the coconut cream and whisk until just combined—being careful not to overbeat, as that could make the mixture curdle.

3. I fold in the rice bubbles and frozen raspberries gently, mixing just enough to combine without breaking up the raspberries too much.

4. I carefully spoon the mixture over the wafers in the prepared pan, smoothing the surface evenly. I place another layer of wafers on top, lining them up with the ones on the bottom and keeping the 2cm gap down the center. Then I fold the overhanging plastic wrap over the top and freeze for 4 hours, or until firm.

5. Once set, I lift the ice-cream slab out using the plastic wrap and place it on a chopping board. I trim the edges neatly, then slice the slab into 12 wafer-sized sandwiches. I lay them on a tray lined with baking paper and return them to the freezer for at least 1 hour before decorating.

6. Working one sandwich at a time, I dip one end into the melted white chocolate about 2cm up the sides. I sprinkle half with toasted coconut and half with chopped pistachios for variety. I place each decorated sandwich back onto the tray and freeze for another hour, or until fully set.

Servings and Timing

This recipe makes 12 ice-cream sandwiches. It takes about 35 minutes of active prep time and around 5 hours total including freezing time.

Variations

I sometimes swap the raspberries for strawberries, blueberries, or mango for a tropical twist. For a chocolate version, I replace the white chocolate with milk or dark chocolate melts. When I want extra crunch, I mix in crushed biscuits or chopped nuts instead of rice bubbles.

Storage/Reheating

I store the ice-cream sandwiches in an airtight container in the freezer for up to 2 weeks. I separate each layer with baking paper to prevent sticking. I don’t reheat them, but I let them sit at room temperature for 2–3 minutes before serving for the perfect bite.

FAQs

Can I make these ahead of time?

Yes, I often prepare them several days in advance—they keep perfectly in the freezer.

What can I use instead of coconut cream?

I sometimes use regular cream or evaporated milk for a lighter version.

How do I stop the ice cream from curdling when mixing?

I keep the mixer on low speed and stop as soon as everything is just combined.

Can I make these dairy-free?

Yes, I use coconut condensed milk and plant-based cream for a dairy-free alternative.

How do I prevent the wafers from going soggy?

I keep the sandwiches tightly wrapped and frozen until serving—they stay crisp that way.

Can I use store-bought ice cream instead?

Yes, I’ve layered softened store-bought vanilla or coconut ice cream between wafers for an even quicker version.

How do I get clean cuts when slicing?

I use a sharp knife dipped in hot water and wiped dry between slices.

Can I use fresh raspberries instead of frozen?

Yes, but I find frozen ones hold their shape better during mixing.

What can I sprinkle on top besides coconut and pistachios?

I love using freeze-dried berries, crushed nuts, or even edible glitter for a fun touch.

How long should I freeze them before serving?

I freeze them for at least an hour after decorating to make sure the chocolate sets properly.

Conclusion

I love how these white ice-cream sandwiches combine creamy coconut filling, tangy raspberries, and crunchy wafers into one irresistible frozen dessert. They look beautiful, taste refreshing, and are easy to make in advance. Whether I’m serving them at a gathering or keeping them for a personal treat, they never fail to impress with their flavor and texture.