Ice Cream Sandwich Recipe with Blackberry

Blackberry ripple ice cream sandwiches

  • serves 12
  • Easy

The coolest, most irresistible ice cream sandwiches in existence. They're surprisingly quick to make and the ice cream part requires NO CHURNING whatsoever!



  • butter 125g
  • light muscovado sugar  100g
  • golden syrup  3 tbsp
  • plain flour  300g
  • bicarbonate of soda  1 tsp
  • ground ginger 2 tsp


  • blackberries 200g
  • caster sugar 2 tbsp
  • double cream 600ml
  • condensed milk 200ml
  • vanilla extract 1 tsp 


  • 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.

Discover more off our best blackberry recipes here...

Blackberry Tart Recipe With Mascarpone

Nutritional Information

  • Kcals 540
  • Fat 37.5g
  • Carbs 44.7g
  • Fibre 1.7g
  • Protein 5g
  • Salt 0.5g