Homemade Blackberry Ripple
Frozen Jose Mier here with another frozen dessert recipe I found on the Olive magazine website. Some of these recipes to take some effort and unlike my previous Frozen Jose Mier post about five-minute mango frozen yogurt there’s a little bit involved in the making of these ice cream sandwiches. However, I think you’re going to be pleased by the result.
Everything in this recipe is made from scratch including the sandwich part which is gingerbread dough. Ice cream is also made from scratch but it’s a no churn version made from condensed milk.
To make the dough you’ll heat butter, sugar and syrup in a pan until melted and then add the ginger and flour to combine. This is going to be rolled out and baked for 10 to 12 minutes. They’ll be cut to fit a brownie pan. Remember you’re going to have two layers and the ice cream is going to go in between.
For the blackberry sauce you’re going to heat the blackberries and sugar until sugar melts and then press these blackberries through a sieve to make sauce. You’ll next make ice cream with cream, condensed milk, sugar and vanilla extract. Mix all ingredients together in a bowl and lightly whip it. Take the whipped ice cream mixture, put it on top of one of the gingerbread layers, spoon the blackberry sauce on top of that and ripple it through and finally put the second gingerbread bread layer on top of everything and freeze this creation.
When it’s frozen you can cut it into manageable squares and serve to your admiring guests. The ripple effect of The blackberry sauce is visually appealing and it adds another level of taste to this dessert. The gingerbread is also going to add a little bit of a kick. Give this recipe a try. I know it’s a little bit labor-intensive but not much and I think you’ll really be pleased how is everything comes out.
