Ice cream wafer sandwiches

Marshmallow and honeycomb sandwiches

  • Serves 8
  • Hands on time 20 mins, plus chilling or freezing
  • Easy
Children will love these fun treats packed with marshmallow, raspberries and honeycomb.

Nutritional info per serving

  • Calories371kcals
  • Fat24g (15.2g saturated)
  • Protein3g
  • Carbohydrates37g (26.2g sugars)
  • Salt0.2g

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  • 150g raspberries
  • 50g icing sugar
  • 4 tbsp blackcurrant cordial
  • 250g mascarpone
  • 142ml carton double cream
  • 100g pink marshmallows, snipped into pieces using wet scissors
  • 50g Cadbury’s Crunchie Nuggets or 2 Curly Wurly bars, chopped
  • 16 rectangular ice cream wafers


  1. Empty the raspberries into a bowl and sieve over the icing sugar. Pour over the cordial and mash with a fork until pulpy. Stir in the mascarpone.
  2. In a separate bowl, whisk the cream to soft peaks then fold into the raspberry mixture with the marshmallows and chocolate pieces. Cover and chill for 1 hour.
  3. Using the chilled mixture, sandwich the wafers together. Eat straightaway, or wrap each in greaseproof paper and freeze for a few hours until firm – the wafers will soften as a result of freezing but the texture of the ice cream is worth the sacrifice.
  • Try crumbling a bar of flaky chocolate (or toasted desiccated coconut or chopped nuts) on to a plate then dip the 4 sides of the sandwich into the chocolate, coconut or nuts so it sticks to the filling.

From August 2004

Main Ingredients:

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