Cool down in this heatwave with a Blackberry Ripple Ice Cream Sandwich!
Cooking Time: 40 Minutes + Freezing
- butter 125
- light muscovado sugar 100g
- golden syrup 3 tbsp
- plain flour 300g
- bicarbonate of soda 1 tsp
- ground ginger 2 tsp
- NO-CHURN ICE CREAM
- blackberries 200g
- caster sugar 2 tbsp
- double cream 600ml
- condensed milk 200ml
- vanilla extract 1 tsp
Before you start making the gingerbread, heat the oven to 200C/fan 180C/gas 6. Begin melting the butter, sugar and syrup in a pan, stirring often. Now put the flour bicarb and ginger in a bowl and slowly mix in the melted ingredients to make the dough.
Split the dough in half and roll each piece between two sheets of baking paper to a thickness of approx. 5mm. Place the flattened dough halves on to a separate baking tray that has been lined with baking paper and place in the oven for 10-12 min. Let them cool a little when taken out.
Line a 28 x 28cm (approx.) brownie tin with a double sheet of cling film. Now trim the gingerbread into 2 pieces that will fit within the tin. This is easily done when the gingerbread is still slightly warm, so best not to let it cool too much!
It is not time to start the ice cream. Add the berries and sugar to a pan and heat up. You should keep stirring until the sugar has melted and the fruit has broken down. For a seedless sauce push the mixture through a sieve. In a bowl add in the cream, condensed milk and vanilla and beat with an electric beater until it is softly whipped.
Place one half of the gingerbread in the lined brownie tin and spoon the ice cream mix on top. Using a spoon add the berry sauce to make it ripple through. Now add the other half of the gingerbread on top and allow to freeze overnight. To serve, cut into squares.
Don’t forget, if you made it on a Montpellier appliance, you could become a social media star. Simply snap it and share it on our Instagram and Twitter page using the hashtag #MontpellierCreations and show the world what you can do!