Blueberry Pie Ice Cream
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes plus cooling and freezing time
Cooking time: 30 minutes
Makes 1.5 litres of ice cream
- 500g/1.1lbs blueberries (frozen works well)
- 5 tablespoon caster sugar
- 600ml/20.3flozs. cream
- 400ml/14flozs. sweetened condensed milk
- 12 Lotus Biscoff cookies or cookies of your choice
Step 1 - Preheat oven to 200C/400F and line a baking tray with parchment. Toss the blueberries with the sugar and roast for 15 minutes until the juices run out. Cool completely and then process until smooth. You can do this 2-3 days beforehand and keep it in the fridge.
Step 2 - Whip the cream until soft peaks form. Add the condensed milk and then the blueberries. Scoop into a freezer-proof tin and freeze for 6 hours or overnight.
Step 3 - Process the cookies until you get crumbs and sprinkle on top of the ice cream. To serve, take out of the fridge for 30 minutes to ripen in the fridge (or 10 minutes on the bench).