Choc-chip and raspberry ice-cream sandwiches
reduced fat vanilla ice cream
Biscuits, chocolate chip, reduced-fat
- Combine half the frozen raspberries and icing sugar in a medium bowl, then stand at room temperature.
- Remove ice-cream from tubs and transfer to a medium bowl. Stand for 5 minutes to soften slightly. Coarsely chop remaining frozen raspberries and stir into softened ice-cream. Freeze berry mixture for 20 minutes.
- Place half the cookies on serving plates. Top each with a large scoop of raspberry ice-cream, then sandwich with remaining cookies. Spoon a little raspberry compote over the top of each sandwich, then sprinkle with mint leaves and serve immediately.