Marshmallow and honeycomb sandwiches recipe

Kids will love this fun treat recipe packed with their favourite things

Makes 8
Takes 20 minutes to make, plus chilling or freezing


  • 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


How to make marshmallow sandwiches

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.

Tip: 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.

© delicious. magazine

Wine note

Try a fun, frothy sparkler. Asti or Clairette di Die capture the essence of this recipe.


Average rating: 4/5
(click to rate)
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Nutritional Information

Per serving:
371 kcals
24g fat (15.2g saturated)
3g protein
37g carbs
26.2g sugar
0.2g salt

Contributed by delicious. magazine

Contributed by delicious. magazine

Wednesday 17 December 2008
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