We love a dessert with a twist , especially when it involves strawberries, raspberries, AND a touch of buttery crispness, so, when chef Tony Singh whipped up these sweet-and-sour Sourdough Sliders with Raspberry & Scottish Strawberries, topped off with Equi’s, we knew we had to share them with you.

Think crisp, cinnamon-dusted sourdough wafers, sandwiched with macerated berries, fluffy vanilla cream, and a scoop (or two) of our rich Scottish ice cream. It’s part dessert, part indulgent snack, and all-round summer perfection.

Sourdough Sliders with Raspberry & Scottish Strawberries and ice cream

 Crispy, sweet-and-sour buttery roll wafers with a hint of cinnamon, filled with Scottish berries and your favourite Equi’s ice cream.

Makes 6 sliders

For the sourdough wafers:

• 6 McGhee’s sourdough rolls
• 8 tbsp Scottish butter, melted
• 2 tbsp caster sugar
• 1 tsp ground cinnamon
• Pinch of sea salt

For the filling:

• 250g fresh Scottish strawberries, sliced into quarters
• 250g fresh raspberries
• 2 tbsp caster sugar
• A twist of freshly ground black pepper (trust us)

For the cream:

• 300ml Scottish double cream
• 1 tbsp icing sugar
• 1 tsp vanilla extract

And, of course:

• Equi’s Vanilla Ice Cream or Pistachio Ice Cream – your call (we vote both)

How to make them:

Macerate your berries.

Toss the quartered strawberries and raspberries with the caster sugar and a twist of black pepper. Let them sit and mingle for 10 minutes.

Whip it good.

Whip the double cream with the icing sugar and vanilla until it forms soft peaks. Pop it in the fridge until needed.

Create your sourdough wafers.

Preheat the oven to 185°C (160°C fan) / Gas Mark 4.
Slice your sourdough rolls in half and roll each half out thin – about 1mm. Use a cutter to shape them into disks.
Brush both sides with melted butter, then sprinkle over your cinnamon-sugar mix and a pinch of sea salt.
Place the disks between two sheets of baking paper, sandwich between two trays (this keeps them flat), and bake for 17–20 mins until golden and crisp. Let them cool completely.

Build your slider.

Start with a wafer.
Add a generous scoop of Equi’s Vanilla or Pistachio Ice Cream.
Spoon over some whipped vanilla cream.
Pile on the macerated berries (plus any juice – it’s liquid gold).
Top with another wafer and lightly press together.
Dust with icing sugar.

Add another scoop of ice cream on the side, why not?

Serve immediately, with a big spoon, sticky fingers, and zero regrets.

These little beauties are crisp, creamy, fruity, and totally unexpected. Basically, they’re summer in sandwich form.

Want to try these with a twist? Tag us on Instagram with your slider creations @equisicecream