Blackcurrant ripple ice cream sandwiches
- 2018 August
- Makes 8-10 sandwiches
- Hands-on time 20 min, plus at least 6 hours freezing
A great make-ahead dinner party dessert for the summer but without the faff of an ice-cream machine. All you need to do is mix all the ingredients together and leave to set in the freezer.
Remember to start at least the day before you want to serve the ice cream.
- 37.6g (22.2g saturated)
- 33.4g (27.3g sugars)
For 10 servings
- 5 tbsp good quality blackcurrant jam
- Juice ½ lemon
- 1 tbsp freshly chopped thyme leaves, plus a few extra to serve (optional)
- 397g can Nestlé condensed milk
- 600ml double cream
- 2 tsp vanilla bean paste
- 16-20 ice cream wafers
- 30g toasted hazelnuts, chopped (optional)
You’ll also need
- 900g (2lb) loaf tin, lined with non-stick baking paper overhanging 2 sides
- 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).
When blackcurrants are in season, add a few to the jam mixture in step 1 for a touch of extra fruitiness.
The ice cream will keep, it wrapped in its tin, for up to 2 weeks.
Rate & review