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Rum & raisin ice cream sandwiches

Rum & raisin ice cream sandwiches

Here’s how to transform a simple tub of ice cream into something rather special. Use the recipe below or mix and match with your favourite flavours, as on the cover. 

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Vegetarian
  • Makes5
  • CourseDessert
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins
  • Plusovernight soaking

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 50g Essential Raisins
  • 2½ tbsp dark rum
  • 400g vanilla ice cream
  • 100g pack Jules Destrooper Butter Crisps

Method

  1. The day before you want to serve, put the raisins and rum in a small pan and gently heat for 1-2 minutes until they come to the boil. Remove from the heat and tip into a bowl to cool, then cover and chill overnight.

  2. Fifteen minutes before serving, take the ice cream out of the freezer to soften, then transfer to a large bowl and beat in the chilled raisin mixture. Use a spoon to scoop flatish spoonfuls of ice cream onto the undersides of 5 butter crisps. Sandwich with the other butter crisps on top and enjoy straight away.

Cook’s tip

Take these up another level by melting 200g milk chocolate and dipping the ice cream sandwiches halfway into it, before rolling in bronze crunch or gold sprinkles. 

Nutritional

Typical values per item when made using specific products in recipe

Energy

1,408kJ/ 337kcals

Fat

17g

Saturated Fat

10g

Carbohydrates

36g

Sugars

29g

Fibre

0.6g

Protein

4.7g

Salt

0.2g

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