Eton Mess Recipe - Ice Cream Sandwich

Ingredients

  • 300ml double cream
  • 200ml condensed milk
  • 1 tbsp vanilla extract
  • 1 tsp lemon juice
  • 150g raspberries
  • 25g meringue, crumbled
  • 48 rectangular biscuits, like Nice, strawberry wafers or malted milk

Nutrition

Calories columnFat columnSaturates columnSugars columnSalt column
Calories
176g per serving
8% %GDA
Fat
12.00g per serving
17% %GDA
Saturates
7.00g per serving
35% %GDA
Sugars
11.00g per serving
12% %GDA
Salt
0.15g per serving
3% %GDA

Method

  1. Rub the inside of a 1kg loaf tin or a 23cm square shallow tin with a little veg oil then line the tin with cling film so that it hangs over the edges of the tin.

  2. Pour the double cream, vanilla extract and lemon juice into a large bowl and whisk until it forms firm peaks.

  3. Gently whisk in the condensed milk, until totally combined.

  4. Fold in the raspberries and crumbled meringue and until evenly distributed.

  5. Spoon into the lined tin and smooth over, then fold the cling film over the top and place in the freezer for at least 4 hours until frozen solid.

  6. Remove from the freezer and remove the clingfilm.

  7. Cut into 1cm thick slices, then cut them in to pieces to form small rectangles. Sandwich between the biscuits then set onto a serving plate.

  8. Allow to soften for 5 minutes before eating.