Oreo Raspberry White Chocolate Ice Cream Sandwiches
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus freezing time
Cooking time: 20 minutes
- 750g/26.5ozs. raspberries (frozen is fine)
- 1/4 cup caster or superfine sugar
- 2 tablespoons beetroot powder (for additional colour)
- 600ml/21.2flozs. cream
- 400g/14flozs. tin sweetened condensed milk
- 2x137g/5oz. sleeves Oreo cookies
Step 1 - First preheat oven to 220C/440F and toss the raspberries in the sugar and place in a baking dish. Roast for 15-20 minutes. Cool and puree-you can sieve them for pips or not, it's up to you.
Step 2 - Whisk the cream until soft peaks form and then add the beetroot powder and condensed milk and whisk until combined. Add the raspberry puree and mix together. Line a 30x20cm/12x8inch lamington tin with parchment and spread the raspberry ice cream mixture over this smooth the top. Freeze overnight or for 4 hours until set.
Step 3 - Take out the Oreos and split in half scraping the filling out. Have a round or fluted cutter around the same size as the Oreo and take out ice cream. If it is very hard let it ripen on the bench for 5 minutes. Then cut out circles using the cutter and sandwich two Oreo cookie halves. Place in the freezer until serving.