Name: Blackberry ripple ice cream sandwiches
Total time: 40 min
Yield: Serves 12
Ingredients: 125g butter; 100g light muscovado sugar; 3 tbsp golden syrup; 300g plain flour; 1 tsp bicarbonate of soda; 2 tsp ground ginger; 200g blackberries; 2 tbsp caster sugar; 600ml double cream; 200ml condensed milk; 1 tsp vanilla extract

Ice Cream Sandwich Recipe with Blackberry

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.