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!


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



  • 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