Ingredients

Step by step

1. Put the raspberries, sugar and lemon juice in a pan and simmer until jammy, about 10 minutes. Set aside to cool then transfer to the fridge to chill fully.
2. Put the condensed milk, double cream and vanilla in a large bowl and beat with an electric hand whisk until the cream comes to soft peaks. Fold through the raspberry compote then transfer to a large, deep, lined baking tray (making sure it’s not too big for your freezer). Loosely cover and freeze for 4-6 hours, or until solid.
3. Unroll the shortcrust pastry sheet. Use a 7cm round biscuit cutter to stamp out 15 discs. Lightly beat the egg with 1 teaspoon of water then use it to brush just the edges of 5 of the pastry circles. Heap a small amount of jam onto the middle of the egg-brushed pastry circles, then take another pastry disc and gently press down, sealing the edges of the two circles of pastry together. Use the tines of a fork to seal the edges and prick the top of each stuffed pastry with the fork. Prick the other circles of pastry too. Transfer all the pastry circles to a lined baking tray and chill for 30 minutes.
4. Preheat the oven to 180°C, fan 160°, gas 4. Brush all the pastry with beaten egg. Transfer to the oven and bake until golden brown, about 15 minutes. Transfer to a wire rack and leave until completely cool.
5. Use a spoon to scoop balls of ice cream and stuff between two discs of pastry – stuffed on top and plain beneath. Dust with icing sugar and serve. Leftover ice cream keeps in the fridge for a couple of months.

More ice cream treats

Yogurt and cherry ice cream sandwiches

‘Fab’ ice cream slice