Description
These Lemon Curd & Raspberry Mini Ice Cream Sandwiches combine creamy homemade ice cream with tangy lemon curd and fresh raspberries, sandwiched between delicate Viennese whirl biscuits. Finished with a crunchy freeze-dried raspberry coating, these refreshing treats are perfect for a summer dessert or an elegant sweet snack.
Ingredients
Scale
Ice Cream
- 450 ml double cream
- 150 ml full-fat milk
- 300 g condensed milk
- 1 tbsp vanilla extract
- 1 tbsp raspberry jam
- 300 g fresh raspberries
Other
- Zest and juice of 1 lemon (to make lemon curd)
- Viennese whirl biscuits
- Freeze-dried raspberries
Instructions
- Make the Ice Cream Base: In a large bowl, whisk together the double cream, condensed milk, vanilla extract, and full-fat milk until fully combined and smooth.
- Chill the Mixture: Cover the bowl and refrigerate the mixture overnight to ensure it is thoroughly chilled before churning.
- Churn the Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 40 minutes, allowing the ice cream to thicken and freeze evenly.
- Add Raspberries and Jam: During the last 5 minutes of churning, fold in the raspberry jam and fresh raspberries to incorporate bursts of fruity flavor and texture.
- Transfer to Tub: Once churned, move the ice cream into a freezer-safe tub for further finishing touches.
- Incorporate Lemon Curd and Freeze-Dried Strawberries: Gently swirl fresh lemon curd and sprinkle in freeze-dried strawberries to add tangy citrus notes and a crunchy element throughout the ice cream.
- Firm the Ice Cream: Place the tub in the freezer for an additional 20-30 minutes to let the ice cream firm up slightly for easier scooping.
- Assemble the Sandwiches: Scoop a generous portion of ice cream and sandwich it between two Viennese whirl biscuits to create mini ice cream sandwiches.
- Press Together: Lightly press the biscuits to secure the ice cream filling without squishing it out.
- Decorate: Dip one side of each sandwich into freeze-dried raspberries for a colorful, crunchy fruit coating that enhances both flavor and presentation.
- Serve or Store: Enjoy immediately for the creamiest texture or store the sandwiches in the freezer until ready to serve.
Notes
- Make sure to chill your ice cream base overnight for the best texture and flavor.
- If you don’t have an ice cream maker, you can freeze the mixture in a shallow container, stirring every 30 minutes until firm.
- Lemon curd can be homemade or store-bought depending on preference and time constraints.
- Viennese whirl biscuits add a delicate crunch but can be substituted with other light, buttery cookies if desired.
- The freeze-dried raspberries add texture and a pop of color—make sure to press them firmly so they stick well to the ice cream.
- For best results, serve sandwiches within a day or two to maintain optimal texture of the biscuits.
