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Eating veggie » Recipes » Raspberry, Marzipan and Brandy Ice Cream with Lemon Palmiers

Raspberry, Marzipan and Brandy Ice Cream with Lemon Palmiers

Prep time 30 mins, cook time 30 mins

Serves 4

Egg-Free, Dairy-Free, Vegan


For the ice cream

  • 60g cashew nuts
  • 200g raspberries, frozen or fresh
  • 250ml soya custard
  • 4 tbsp brandy
  • 100ml soya cream
  • 60g white caster sugar
  • 70g white marzipan

For the palmier biscuits

  • 100g white granulated sugar
  • ½ lemon zest, finely grated
  • 185g ready rolled puff pastry


  1. For the ice cream: Liquidize ground cashews, 100g raspberries, soya custard, brandy, soya cream and caster sugar. Add a few cubes of marzipan at a time then blend.
  2. Sieve mixture into an ice cream maker or freezable container. Freeze, it will remain slightly soft.
  3. For the palmier biscuits: Set aside 2 tbsp sugar. Mix remaining sugar and lemon zest, sprinkle generously on work surface, place pastry onto it. Sprinkle more lemon sugar over ½ the pastry, fold in other ½ to form rough square. Press the pastry to seal in the sugar.
  4. Sprinkle with more sugar, fold pastry the other way to form a rectangle.Roll pastry to make long rectangle (25cm x 10cm). With long edge towards you, fold each side to centre then repeat this process.
  5. Now fold in half, right to left, so two halves of folded pastry are on top of each other. Wrap in cling film, place in fridge for ½ hour.
  6. Preheat oven to 200°C/gas mark 6. Unwrap chilled pastry, cut a thin slice from each end and discard. Cut into 1cm slices, there should be 8 in total. Roll each in sugar. Place on baking tray, spacing apart. Bake for 10 to 15 mins, turn over, cook for further 5 mins until both sides are golden. Cool on wire rack.
  7. Serve 2 palmiers with 2 scoops of ice cream, garnish with remaining raspberries.

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