Desserts Eton Mess Ice Cream Sandwich
Serves : 24
Preparation Time: 10 minutes
Cooking Time: 4 hours
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
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Method
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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.
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Pour the double cream, vanilla extract and lemon juice into a large bowl and whisk until it forms firm peaks.
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Gently whisk in the condensed milk, until totally combined.
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Fold in the raspberries and crumbled meringue and until evenly distributed.
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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.
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Remove from the freezer and remove the clingfilm.
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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.
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Allow to soften for 5 minutes before eating.
