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No-Churn Blackberry Biscuit Ice Cream Cake

Blackberry ice cream cake on a marble cutting board.
Photo by Patricia Niven

I love making my own ice cream—it’s a great activity to do at home with kids. As the name suggests, this no-churn ice cream cake does not require an ice cream maker and is super-simple to put together. It has a crunchy digestive biscuit (or graham cracker) base filled with delicious vanilla ice cream, marbled with blackberry ripple made from fruit that I forage from the brambles at the back of my garden.

This is one of those penny-saving recipes to make when you stumble upon discounted heavy cream at the supermarket. You can omit the blackberries and make a simple vanilla ice cream, or use it as a base for any other fruit coulis you like: mangoes and coconut or raspberries and/or strawberries when in season, would be a few suggestions. You can even substitute chocolate or
marshmallows for the berries.

This recipe was excerpted from 'The Thrifty Baker' by Hermine Dossou. Buy the full book on Amazon.

What you’ll need

Cooks' Note

You can also try substituting the digestive biscuits or graham crackers with ones of your choice, such as speculoos or Oreos.

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