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).
Subscribe to our magazine
Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membershipSubscribe