Description
These mini ice cream sandwiches are a delightful blend of creamy lemon and raspberry flavors, perfect for a refreshing treat!
Ingredients
Scale
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
- Make the Ice Cream:
- In a large bowl, whisk together the double cream, condensed milk, vanilla extract, and full-fat milk.
- Cover and refrigerate overnight to chill.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions for about 40 minutes.
- In the last 5 minutes of churning, add the raspberry jam and fresh raspberries.
- Freeze:
- Transfer the churned ice cream to a tub.
- Gently swirl in lemon curd and freeze-dried strawberries.
- Freeze the ice cream for 20-30 minutes to firm up.
- Assemble the Sandwiches:
- Scoop the ice cream and place a scoop between two Viennese whirl biscuits.
- Press the biscuits together to form a sandwich.
- Decorate:
- Dip one side of each sandwich into freeze-dried raspberries for a crunchy, fruity coating.
- Serve:
- Enjoy your Lemon Curd & Raspberry Mini Ice Cream Sandwiches immediately or keep them in the freezer until ready to serve!
Notes
For best results, ensure your ice cream maker bowl is fully chilled before use.
- Prep Time: 15 mins
- Cook Time: 40 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini sandwich
- Calories: 250
- Sugar: 23g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg