Cassata Ice Cream Sandwiches
This beautiful recipe for ice-cream sandwiches with a twist is so beautiful it'll make a show-stopping celebration dessert centrepiece.
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Cooking tools:
- Stand mixer
- Cookie cutter
- Rolling pin
- Sifter
- Offset spatula
- Cooling rack
- Ice cream scoop
- Baking sheet
- Oven
- Mixing bowl
- Parchment paper
- Plastic wrap
- Airtight container
- Measuring cup
- Spoon
- Freezer
- Refrigerator
Ingredients
- Shortbread biscuits
- 250g unsalted butter, chilled, cubed
- ⅔ cup caster sugar
- 2 tsp finely grated lemon zest
- 1 cup plain flour, plus extra for kneading
- ½ cup rice flour
- Cassata ice-cream
- 2L good quality vanilla ice-cream
- 85g packet Greek yoghurt-covered cranberries, cut in half (see tip)
- 100g dried pineapple, diced (see tip)
- 100g dried rockmelon, diced
- 60g roughly chopped pistachios, plus extra to serve
- 200g fresh raspberries, plus extra to serve
- Icing sugar, to dust
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