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White Ice-Cream Sandwiches

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These White Ice-Cream Sandwiches are a refreshing frozen dessert made with layers of crisp wafers, creamy coconut ice cream, and tangy raspberries, finished with a white chocolate dip and a sprinkle of coconut or pistachios. They’re cool, crunchy, and creamy — perfect for summer entertaining or a make-ahead treat.

Ingredients

60 g (24) natural ice-cream wafers

375 ml (1 1/2 cups) thickened cream

395 g can sweetened condensed milk

270 ml can coconut cream

70 g (2 cups) rice bubbles

160 g (1 1/2 cups) frozen raspberries, plus extra to serve

290 g packet white chocolate melts, melted

20 g (1/4 cup) shredded coconut, toasted

40 g (1/4 cup) chopped pistachio kernels

Instructions

  1. Prepare the base: Line a 20 x 30 cm slice pan with two layers of plastic wrap, leaving a 10 cm overhang. Arrange 2 rows of 6 wafers side by side in the pan, leaving a 2 cm gap down the middle.
  2. Make the ice-cream mixture: Using an electric mixer, whisk the cream and condensed milk until soft peaks form. Gradually pour in the coconut cream on low speed until just combined (don’t overmix).
  3. Add the mix-ins: Gently fold in the rice bubbles and frozen raspberries, keeping the raspberries as whole as possible.
  4. Assemble: Spoon the mixture evenly over the wafers, smooth the surface, and top with another layer of wafers, aligning them with the base layer. Fold the plastic wrap over the top and freeze for 4 hours, or until firm.
  5. Slice: Lift the slab out using the plastic wrap and place on a chopping board. Trim the edges and slice into 12 wafer-sized sandwiches. Place on a lined tray and freeze for 1 hour.
  6. Decorate: Dip one end of each sandwich into the melted white chocolate (about 2 cm deep). Sprinkle half with toasted coconut and half with chopped pistachios. Return to the tray and freeze for another hour or until set.

Notes

Swap raspberries for strawberries, blueberries, or mango for a fruity twist.

Use dark or milk chocolate instead of white for variation.

For extra crunch, fold in crushed biscuits or chopped nuts instead of rice bubbles.

Let sandwiches sit at room temperature for 2–3 minutes before serving for easier biting.

Separate layers with baking paper when storing to prevent sticking.

Nutrition

Find it online: https://chocolatecoveredamy.com/white-ice-cream-sandwiches/