Watermelon and raspberry ice cream sandwiches

Ice cream

• 1 tsp vanilla bean paste
• 800 g watermelon flesh, cut into pieces (approx. 4 cm)
• 100 g caster sugar
• 150 g frozen raspberries
• 380 g pouring (whipping) cream
• 120 g full cream milk

Wafers

• 100 g rice malt syrup
• 50 g pure maple syrup
• 50 g puffed amaranth grain (see Tips)
• 20 g puffed millet (see Tips)
• 20 g shredded coconut
• 1 tbsp poppy seeds
• 1 tbsp sesame seeds
• 1 tsp vanilla bean paste
• oil, for greasing