Lemon Curd & Raspberry Mini Ice Cream Sandwiches Recipe

If you’re craving a dessert that’s bursting with fresh, zesty flavors and a creamy texture that feels like sunshine in every bite, you’re going to adore this Lemon Curd & Raspberry Mini Ice Cream Sandwiches Recipe. Imagine the tart brightness of lemon curd perfectly paired with juicy raspberries, all wrapped up in delicate Viennese whirl biscuits and silky homemade ice cream. These mini sandwiches are the perfect treat for warm afternoons or as a delightful surprise at your next gathering. Trust me, once you make these, they’ll become a beloved recipe in your repertoire!

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role in delivering that balanced taste and texture that make these ice cream sandwiches unforgettable. From the rich creaminess of the double cream to the fruity bursts of fresh raspberries, each component adds something special.

• 450 ml double cream: Provides the luscious, creamy base that makes the ice cream incredibly smooth.
• 150 ml full-fat milk: Adds a milky softness to balance the richness of the cream.
• 300 g condensed milk: Sweetens the ice cream naturally while contributing to a creamy texture without the need for an ice cream maker with eggs.
• 300 g raspberries: Fresh raspberries bring tangy bursts and vibrant color throughout the ice cream.
• Zest and juice of 1 lemon: Infuses the ice cream with a bright, refreshing citrus kick.
• 1 tbsp raspberry jam: Swirled in for an extra layer of sweet raspberry goodness and a slightly thicker texture.
• Viennese whirl biscuits: These buttery, crumbly biscuits are the perfect vehicle for your luscious ice cream.
• Freeze-dried raspberries: Adds a wonderful crunch and a pop of intense raspberry flavor on the outside.

How to Make Lemon Curd & Raspberry Mini Ice Cream Sandwiches Recipe

Step 1: Prepare the Ice Cream Base

Start by whisking together the double cream, condensed milk, full-fat milk, and vanilla extract in a large bowl until smooth. This base will be rich and creamy, setting the stage for the fresh fruit flavors to shine.

Step 2: Chill the Mixture

Cover the bowl and refrigerate overnight. This chilling step is crucial—it lets the flavors meld and ensures the ice cream mixture is cold enough to churn perfectly the next day.

Step 3: Churn the Ice Cream

Pour your chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions for roughly 40 minutes. You’ll see the mixture thicken into a creamy dream ready for its fruity boost.

Step 4: Add Raspberries and Jam

In the last five minutes of churning, stir in the raspberry jam and fresh raspberries. This incorporation keeps the raspberries pleasantly chunky and creates delicious ribbons of jam throughout the ice cream.

Step 5: Freeze and Swirl in Lemon Curd

Transfer your churned ice cream to a tub. Gently fold in lemon curd and sprinkle freeze-dried strawberries on top, folding lightly to create beautiful swirls and crunchy bursts.

Step 6: Firm Up the Ice Cream

Place the ice cream in the freezer for 20 to 30 minutes to let it firm up just right for scooping into sandwiches.

Step 7: Assemble Your Mini Ice Cream Sandwiches

Scoop a generous dollop of your lemon-raspberry ice cream onto one Viennese whirl biscuit, then sandwich it with another biscuit on top. Press gently to create a perfect little package of joy.

Step 8: Add the Final Touch

Dip one side of each sandwich into freeze-dried raspberries. This not only adds a tart crunch but also makes these mini treats look irresistibly pretty.

Step 9: Enjoy!

Your Lemon Curd & Raspberry Mini Ice Cream Sandwiches Recipe is now ready to be enjoyed. Serve immediately for the perfect creamy coolness or keep them frozen until you’re ready for a delightful dessert break.

How to Serve Lemon Curd & Raspberry Mini Ice Cream Sandwiches Recipe

Garnishes

For an elegant touch, sprinkle some extra lemon zest or a few fresh raspberries on your serving plate alongside the sandwiches. A light dusting of powdered sugar can also enhance the biscuits’ buttery texture and add visual appeal.

Side Dishes

These mini sandwiches pair beautifully with a simple mixed green salad dressed in a light vinaigrette for a sweet and savory contrast. Alternatively, serve with fresh fruit like sliced strawberries or a bowl of macerated berries to amplify the fruity freshness.

Creative Ways to Present

Try serving these ice cream sandwiches on small dessert plates with edible flowers for a garden party vibe or stacked on a tiered cake stand to impress guests. You can also serve them alongside a drizzle of raspberry coulis or lemon glaze for an extra burst of flavor.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers, store the sandwiches in an airtight container in the freezer. Make sure to separate layers with parchment paper to prevent them from sticking together—keeping their shape and crunch intact.

Freezing

This recipe freezes beautifully. Simply prepare the ice cream base and store it in the freezer; when ready to serve, assemble the sandwiches fresh. This ensures that the biscuits remain crisp and the ice cream has perfect texture.

Reheating

Given that these are ice cream sandwiches, reheating is not recommended. However, you can let them sit at room temperature for 5 to 10 minutes before serving for the ideal creamy softness without melting away completely.

FAQs

Can I use other berries instead of raspberries?

Absolutely! Blueberries, strawberries, or blackberries can all be wonderful substitutes that bring their own unique flavors and colors to the ice cream sandwiches.

Do I need an ice cream maker for this recipe?

While an ice cream maker helps achieve the best texture, you can make a similar no-churn version by freezing the mixture and stirring it frequently to prevent ice crystals from forming.

Can I make these vegan or dairy-free?

Yes, you can substitute coconut cream for double cream and a plant-based condensed milk alternative to make a vegan-friendly version, though the texture and flavor will vary slightly.

How long will these mini sandwiches keep in the freezer?

They are best eaten within 1 week for optimal freshness and texture, but can be stored up to two weeks if kept airtight and properly frozen.

Is it okay to use store-bought lemon curd?

Yes! Store-bought lemon curd works perfectly if you want to save time, though homemade lemon curd can add a fresher, more vibrant flavor to your ice cream sandwiches.

Final Thoughts

I can’t recommend this Lemon Curd & Raspberry Mini Ice Cream Sandwiches Recipe enough for anyone looking to impress with a dessert that’s as fun to make as it is to eat. It hits all the right notes with creamy textures, bright citrus flavors, and a touch of fruity crunch that will leave everyone asking for seconds. So grab your ingredients and treat yourself—you won’t regret it!

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