Make these blackberry ice cream sandwiches, then check out our blackberry sorbet, blackberry ice cream and blackberry and raspberry ripple ice cream.


  • 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


  • 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.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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