Mash the raspberries in a bowl using a fork until smooth.

Strain through a sieve into a clean bowl to remove seeds.

Stir in the icing sugar until fully dissolved and set aside.

In a large bowl, whisk the double cream with vanilla extract until soft peaks form.

Gently fold in the condensed milk.

Add chopped white chocolate and half of the raspberry sauce.

Line a shallow tray with baking paper and pour in the mixture.

Spoon remaining raspberry sauce on top and lightly swirl for a ripple effect.

Freeze for at least 4 hours until firm.

Remove from freezer for 5 minutes before serving.

Cut into discs using a cutter and sandwich between biscuits.

These Raspberry White Chocolate Ice Cream Sandwiches are now ready to enjoy.