Raspberry ice cream sandwiches

Raspberry ice cream sandwiches

Kenko Kitchen
30 mins
Cooking time
10 mins
Elisa Watson

These are absolute little delights to make and eat. They’re perfect to give to kids (or adults) and they are fuss-free!

Sugar cookies


Quantity Ingredient
195g buckwheat flour, plus extra for dusting
160g brown rice flour
1/2 teaspoon salt
1 teaspoon baking powder
80ml coconut oil
170ml plant-based milk
2 teaspoons vanilla essence
160g stevia
or 160g xylitol

Ice cream

Quantity Ingredient
800ml coconut cream
125ml rice malt syrup
2 tablespoons maple syrup
pinch salt
1 teaspoon vanilla extract
90g frozen raspberries


  1. Begin by putting all the ice cream ingredients, except the raspberries, in a blender and mixing until smooth. Transfer to an ice cream maker. Start churning and, after about 15 minutes, when the ice cream begins to thicken, add the frozen raspberries. Transfer the ice cream to a lined square 23 cm brownie tin. Flatten the ice cream to about 7.5 cm thick and allow to freeze for 20–30 minutes.
  2. For the sugar cookies, place all the ingredients in an electric mixer and beat on medium setting for 5 minutes or until a dough has formed. On a well-floured surface, roll out the mixture to 5 mm thick, adding more flour as needed.
  3. Preheat the oven to 180°C and line a baking tray with baking paper.
  4. Cut out twelve 9 cm circles and place on the baking tray and cook for 10 minutes. Remove from the oven and allow to cool completely on the tray.
  5. Using a large round cookie cutter, cut rounds out of the ice cream the same size as the pastry, and then sandwich the ice cream round between 2 of the shortcrust rounds. Place the ice cream sandwiches back in the freezer until ready to eat.
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