Blackberry ripple ice cream sandwiches
- Preparation and cooking time
- Total time
- + freezing
- Easy
- Serves 12
Skip to ingredients
Ingredients
- 125g butter
- 100g light muscovado sugar
- 3 tbsp golden syrup
- 300g plain flour
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
NO-CHURN ICE CREAM
- 200g blackberries
- 2 tbsp caster sugar
- 600ml double cream
- 200ml condensed milk
- 1 tsp vanilla extract
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. To make the gingerbread, melt the butter, sugar and syrup in a pan. Put the flour, bicarb and ginger in a bowl and gradually mix in the melted ingredients to make a dough.
- STEP 2
Divide the dough in half, then roll each piece out in between two sheets of baking paper to approx 5mm thick. Put on separate baking trays on a sheet of baking paper and bake for 10-12 minutes, then take out and cool a little.
- STEP 3
Take a 28 x 18cm (approx.) brownie tin and line it with a double sheet of clingfilm. While it’s still warm, trim the gingerbread into two pieces that will fit inside.
- STEP 4
To make the ice cream, put the berries and sugar in a pan and heat, stirring until the sugar melts and the fruit breaks down, then push through a sieve to make a seedless sauce. Put the cream, condensed milk and vanilla in a bowl and beat with electric beaters until softly whipped.
- STEP 5
Put one piece of gingerbread in the bottom of the lined tin. Spoon the ice cream mix on top, then spoon over the berry sauce and ripple through using a spoon. Top with the other piece of gingerbread and freeze overnight. Cut into squares to serve.
