Description

These Lemon Curd & Raspberry Mini Ice Cream Sandwiches combine creamy, tangy lemon curd ice cream with fresh raspberries nestled between delicate Viennese whirl biscuits. Perfect as a refreshing summer treat, the ice cream is churned at home with a luscious blend of double cream, condensed milk, and fresh raspberries, then swirled with vibrant lemon curd and coated with freeze-dried raspberry crumbs for a crisp finish.

Ingredients

Scale

Ice Cream Base

450 ml double cream
150 ml full-fat milk
300 g condensed milk
1 tsp vanilla extract
1 tbsp raspberry jam
300 g fresh raspberries

Additional

Zest and juice of 1 lemon (for lemon curd swirl)
Viennese whirl biscuits (for sandwich)
Freeze-dried raspberries (for coating)

Cook Mode Prevent your screen from going dark

Instructions

Make the Ice Cream Base: In a large bowl, whisk together the double cream, condensed milk, vanilla extract, and full-fat milk until smooth and fully combined.
Chill the Mixture: Cover the bowl and refrigerate the mixture overnight to ensure it is thoroughly chilled for optimal churning.
Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn based on the manufacturer’s instructions for about 40 minutes until it reaches a soft-serve consistency.
Add Raspberries and Jam: In the last 5 minutes of churning, add the raspberry jam and fresh raspberries to incorporate them evenly into the ice cream.
Transfer to Tub: Move the churned ice cream to a freezer-safe container.
Swirl in Lemon Curd: Gently fold in the lemon curd, using the lemon zest and juice to create vibrant swirls within the ice cream along with freeze-dried raspberries for texture.
Firm up Ice Cream: Freeze the ice cream for an additional 20-30 minutes to allow it to firm up for easier scooping.
Assemble Sandwiches: Scoop the ice cream and sandwich it between two Viennese whirl biscuits, pressing gently to secure.
Decorate: Dip one side of each sandwich into freeze-dried raspberry crumbs to add a crunchy, flavorful coating.
Serve or Store: Enjoy immediately or place sandwiches in the freezer until ready to serve for a cool, refreshing treat.

Notes

For best results, use an ice cream maker as instructed to achieve a creamy texture without ice crystals.
Ensure the ice cream base is well chilled before churning to improve consistency.
You can substitute the lemon curd with homemade or store-bought lemon curd depending on availability.
Handle the ice cream sandwiches quickly when assembling to prevent melting.
Store leftover sandwiches in an airtight container in the freezer for up to 3 days.