Lemon Curd & Raspberry Mini Ice Cream Sandwiches 🍦🍋🍓

Introduction

As the sun shines brighter and the temperatures rise, I find myself searching for the perfect way to cool down. That’s when I stumbled upon this delightful recipe for Lemon Curd & Raspberry Mini Ice Cream Sandwiches. It’s a refreshing treat that combines creamy lemon ice cream with the tartness of fresh raspberries, all nestled between buttery Viennese whirl biscuits. My family couldn’t get enough of these sweet, tangy bites! They’re easy to make and a hit at summer gatherings, making them a staple in our dessert rotation.

Ingredients

For the Ice Cream:

• 450 ml double cream
• 150 ml full-fat milk
• 300 g condensed milk
• 300 g raspberries
• Zest and juice of 1 lemon
• 1 tbsp raspberry jam

For the Sandwiches:

• Viennese whirl biscuits
• Freeze-dried raspberries

Instructions

1. Make the Ice Cream:

• In a large bowl, whisk together the double cream, condensed milk, vanilla extract, and full-fat milk until well combined.
• Cover the bowl and refrigerate overnight to chill the mixture. This step is crucial for achieving the right texture in the ice cream.
• Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions for about 40 minutes. You’ll want it to thicken and become creamy.
• In the last 5 minutes of churning, add the raspberry jam and fresh raspberries, mixing gently to incorporate them without breaking them down completely.

2. Freeze:

• Transfer the churned ice cream to a tub.
• Gently swirl in the lemon curd and freeze-dried strawberries to add a burst of flavor and texture.
• Freeze the ice cream for an additional 20-30 minutes to firm it up before assembling the sandwiches.

3. Assemble the Sandwiches:

• Once the ice cream is ready, scoop out a generous portion and place it between two Viennese whirl biscuits.
• Press the biscuits together gently to form a sandwich, making sure not to squish out the ice cream.

4. Decorate:

• To add a fun and crunchy element, dip one side of each sandwich into freeze-dried raspberries. This not only adds color but also a delightful fruity crunch.

5. Serve:

• Enjoy your Lemon Curd & Raspberry Mini Ice Cream Sandwiches immediately, or keep them in the freezer until you’re ready to serve!

Nutrition Facts

• Servings: 12
• Calories per serving: Approximately 250 calories
• Sugar: 18g
• Sodium: 50mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 45mg

Preparation Time

• Prep Time: 15 minutes (plus chilling and freezing time)
• Cook Time: 40 minutes (for churning)
• Total Time: Overnight + 1 hour

How to Serve

• Serve these delightful mini ice cream sandwiches on a sunny afternoon.
• Place them on a decorative plate for a beautiful presentation.
• Pair them with fresh raspberries or lemon slices for added color and flair.

Additional Tips

1. Use Fresh Ingredients: Always opt for fresh raspberries and high-quality cream for the best flavor.
2. Chill Your Tools: Chill your mixing bowl and whisk for a few minutes before making the ice cream. This can help achieve a better texture.
3. Experiment with Flavors: Try adding other fruits, like strawberries or blueberries, to create your unique ice cream flavor.
4. Store Properly: Keep the assembled sandwiches in an airtight container in the freezer to prevent freezer burn.
5. Adjust Sweetness: If you prefer a less sweet ice cream, reduce the amount of condensed milk slightly.

Recipe Variations

• Vegan Version: Substitute dairy ingredients with coconut cream and non-dairy milk, and use a vegan biscuit.
• Chocolate Addition: Mix in some chocolate chips or chunks for a richer flavor contrast.
• Different Biscuits: Use other biscuit types like chocolate wafers or shortbread cookies for variety.

Serving Suggestions

• Serve alongside a refreshing iced tea or lemonade for a complete summer treat.
• Perfect for birthday parties, picnics, or as a cooling dessert after a barbecue.

Freezing and Storage

• Store any leftover ice cream sandwiches in an airtight container in the freezer for up to two weeks. However, they are best enjoyed fresh!
• For optimal texture, let them sit out for a few minutes before serving to soften slightly.

FAQ Section

1. Can I use other fruits instead of raspberries?

• Yes! You can substitute with strawberries, blueberries, or blackberries.

1. Do I need an ice cream maker?

• While an ice cream maker is recommended for the best texture, you can use a mixing bowl and whisk to manually churn the ice cream every 30 minutes until firm.

1. How long can I store these sandwiches?

• They can be stored in the freezer for up to two weeks in an airtight container.

1. Can I make the ice cream without lemon?

• Yes, you can omit the lemon if you prefer a plain raspberry ice cream.

1. Is there a gluten-free option for the biscuits?

• Look for gluten-free biscuits that mimic Viennese whirls for a gluten-free version.

1. How can I make these sandwiches more visually appealing?

• Drizzle melted chocolate over the top or use colorful sprinkles.

1. What if I don’t have freeze-dried raspberries?

• You can substitute them with crushed nuts or coconut flakes for added texture.

1. Can I use low-fat versions of the dairy products?

• While you can, it may alter the creaminess of the ice cream.

1. How do I prevent the ice cream from becoming too hard?

• Allow it to sit at room temperature for a few minutes before serving.

1. Can I double the recipe?

• Absolutely! Just make sure you have enough space in your freezer for the extra sandwiches.

Conclusion

These Lemon Curd & Raspberry Mini Ice Cream Sandwiches are the epitome of a refreshing summer treat. With their creamy, tangy ice cream and delightful biscuit crunch, they’re perfect for satisfying any sweet tooth. Whether you’re hosting a summer gathering or simply treating yourself on a warm day, these ice cream sandwiches are sure to impress. Dive into the refreshing flavors, and enjoy every delightful bite! 🍦🍋🍓

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