No-churn blackcurrant ripple ice cream sandwiches – video

Fallen in love with the incredible ice cream sandwiches on the cover of our August issue? Then pick up a copy and make them today.
Need more convincing? They don’t require any churning, making them an even more tempting summer treat…

 

No-churn blackcurrant ripple ice cream sandwiches – video

How to make: 

  • In a small bowl mix the jam with the lemon juice and thyme, then set aside (see tip).
  • Put the condensed milk, cream and vanilla in a large bowl and whisk using an electric hand mixer until thick, stiff and voluminous. Spoon half into the loaf tin, then dollop the jam on top and use a wooden spoon handle to ripple the jam through. Top with the remaining mixture and swirl the top half. Cover with cling film and freeze for at least 6 hours (preferably overnight) until firm.
  • To serve, take out of the freezer for a few minutes to soften slightly, lift out of the tin using the baking paper, then slice with a knife warmed in a jug of hot water and put between wafers to make ice cream sandwiches. Sprinkle with extra thyme leaves and chopped hazelnuts (if using).

Check out this no-churn ice cream with a boozy hit of sherry-soaked raisins.

Sponsored content

Subscribe to our magazine

Subscribe to delicious. magazine this month for HALF PRICE

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine