Description
A crisp, flaky puff pastry sandwich filled with creamy vanilla ice cream and a layer of tart raspberry jam. This elegant yet easy dessert is perfect for summer treats or special occasions!
Ingredients
Scale
- 1 sheet puff pastry (thawed)
- 1 tablespoon granulated sugar (for sprinkling)
- 2 cups vanilla ice cream (softened slightly)
- 1/2 cup raspberry jam
- 1 egg (beaten, for egg wash)
Instructions
-
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
-
Prepare the Puff Pastry:
- Roll out the puff pastry and cut into 6 equal squares.
- Brush each square lightly with egg wash and sprinkle with sugar.
- Place on the baking sheet and bake for 12-15 minutes, until golden and flaky.
- Let cool completely.
-
Assemble the Ice Cream Sandwiches:
- Slice each puff pastry square in half horizontally to create a top and bottom.
- Spread raspberry jam on the bottom half.
- Place a scoop of vanilla ice cream on top.
- Gently press the top puff pastry piece over the ice cream, creating a sandwich.
-
Serve:
- Serve immediately, or freeze for 10 minutes for a firmer texture.
Notes
- Swap raspberry jam for strawberry, blueberry, or lemon curd for variation.
- For a chocolate twist, drizzle with melted chocolate before serving.
- Best served fresh, but can be stored in the freezer for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Frozen Treats
- Method: Baked, Assembled
- Cuisine: French-Inspired
