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Blackberry ripple ice cream sandwiches
- Janine Ratcliffe
Published: June 3, 2015 at 4:20 PM
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Serves 12
Easy
Total time: 40 mins
+ freezing
0 reviews
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The coolest, most irresistible ice cream sandwiches in existence. They're surprisingly quick to make and the ice cream part requires NO CHURNING whatsoever!
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Make these blackberry ice cream sandwiches, then check out our blackberry sorbet, blackberry ice cream and blackberry and raspberry ripple ice cream.
Ingredients
Nutrition
- 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
Nutrition: per serving
- kcal540
- fat37.5g
- carbs44.7g
- fibre1.7g
- protein5g
- salt0.5g
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Method
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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.
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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.
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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.
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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.
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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.
Discover more off our best blackberry recipes here...
Authors
Janine RatcliffeFood director
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