Raspberry & cardamom ripple ice cream sandwiches

So good that in the States, they’re even celebrated with their own day: Ice Cream Sandwich Day on 2 August (as if you need an excuse) 600g double cream 397g sweetened condensed milk 2 tsp vanilla paste 1 tsp lemon zest Pinch of salt

Serves 8-10

for the ripple:

250g raspberries

75g caster sugar

1 tsp lemon zest

½ tbsp cornflour

1 tsp cardamom seeds, lightly crushed

for the ice cream base: for the sandwiches:

20 shortbread rounds (good quality shop-bought ones are fine) Freeze-dried raspberries

1 First prepare the raspberry and cardamom ripple. Add the raspberries, sugar and lemon zest to a pan and cook over a medium heat for approx 10 mins, or until the berries have broken down.

2 Mix together the cornflour and 1 tbsp of cold water and add to the pan, stirring to combine. Cook for another 3-4 mins until the mixture has thickened slightly. Remove from the heat and stir in the cardamom, then set aside to cool completely.

3 Once the ripple has cooled, make the ice cream. Using an electric mixer, beat the cream in a large bowl until soft peaks form. Add the condensed milk gradually, while beating, followed by the vanilla, lemon zest and salt. Beat until it’s light and fluffy. 4 Pour ¼ of the ice cream mixture into a container suitable for the freezer. Spread a layer of the ripple mixture on top and use a spoon to marble it slightly. Pour on another ¼ of the ice cream mixture and top with another layer of the ripple and marble again. Continue the process until all of the mixtures are gone, finishing with the marbled ripple.

5 Cover the container with a lid or foil and freeze for 6 hrs, ideally overnight. When ready to make the sandwiches, take the ice cream out of the freezer and leave to soften for 10 mins.

6 To make the sandwiches, simply sandwich scoops of the ice cream between two biscuits. Use a knife to smooth the ice cream level with the biscuit edges and roll in the freezedried raspberries. Pop the finished biscuits into a fresh container as you go and keep in the freezer to stop them from melting until you’re ready to serve.