Celebrate the last of summer and make these delicious blueberry ice-cream sandwiches for the whole family.
Recipe and styling by Sarah Dall
Photograph by Toby Murphy
Blueberry ice-cream sandwiches
BLUEBERRY ICE CREAM
- 130g frozen blueberries
- 50g sugar
- 500ml fresh cream
- 1 x 385g tin condensed milk
- 4 extra-large eggs, separated
- 200g butter
- 100g castor sugar
- 300g cake flour
- 2,5ml (½ tsp) salt
For the blueberry ice cream, place the blueberries and sugar in a small saucepan and bring to a gentle simmer over medium heat. Simmer for 2 minutes. Transfer to a blender and blitz until smooth. Strain the mixture through a sieve and set aside to cool.
In a large glass bowl, whip the cream to stiff-peak stage. In a separate bowl, whisk together the condensed milk, egg yolks and blended blueberry purée. Fold this mixture into the whipped cream.
Using an electric hand-held beater or free-standing mixer, whisk the egg whites to stiff-peak stage – ensure the bowl is scrupulously clean and dry or the egg whites won’t reach full volume. Fold the egg whites into the ice-cream mixture. Pour into an airtight container and refrigerate for at least 5 hours, but preferably overnight.
For the biscuits, using an electric hand-held beater or free-standing mixer, cream together the butter and castor sugar. Add the cake flour and salt, and mix gently to a soft dough. Form into a disc, wrap in cling film and refrigerate until firm, about 30 minutes.
Preheat the oven to 150°C. Grease and line a baking sheet with baking paper. Roll the biscuit dough out to a 0,3cm thickness. Cut out 24 rounds using a 6cm-diameter cookie cutter. Place on the greased and lined baking sheet and bake for 5 – 7 minutes, until golden and firm to the touch. Remove from oven and set aside on a wire rack to cool.
Scoop balls of blueberry ice cream onto the biscuits and sandwich together. Serve and enjoy!