Jam Biscuit Strawberry Ice Cream Sandwiches
A creamy, no-churn strawberry and jam ice cream filled inside your favorite jam and cream biscuits. This easy treat tastes like childhood in a bite.
Equipment
- 7x7" pastry frame or square dish
- Baking paper
- Electric mixer with whisk attachment
- Offset spatula
Ingredients
- 200 ml liquid whipping cream/heavy cream
- 160 ml condensed milk
- 150 ml pureed strawberries
- 150 grams strawberry jam
- 16 JimJam biscuits
Instructions
- Line a 7x7 square pan or dish with baking paper, leaving extra hanging over the edges so you can lift the frozen slab out later.
- Add the whipping cream, condensed milk, and strawberry puree into a bowl and whisk on high for about 3-4 minutes, until the mixture is thick and holds soft peaks.
- Gently twist or slide a butter knife between the top and bottom halves of each biscuit sandwich to separate them cleanly.
- Arrange the bottom biscuit halves cream-side up across the base of the pan in a single layer (about 16 biscuits if using JimJams). Spread the strawberry ice cream evenly over the top with an offset spatula.
- Add spoonfuls of strawberry jam over the ice cream and swirl gently with a knife or offset spatula.
- Finish with the top biscuit halves, cream-side down, matching them up with the bottoms below.
- Wrap the pan tightly in cling film and freeze for 6-8 hours (or overnight, for best results). Once set, slice along the biscuit lines and serve immediately.
Notes
Storage:
These ice cream sandwiches can be stored covered in the freezer for up to one month.
Notes:
- Use frozen, thawed strawberries to make the puree for maximum flavor.
- Don't skip the jam swirl - it ties all the flavors together!
- You can use any jam biscuits you like, but the size of the biscuits will change the number of servings. For instance, I was able to fill 16 JimJams in a pan, but as Jammie Dodgers are bigger in size, I would be able to fill fewer of them, which would mean fewer ice cream sandwiches. Feel free to double the ice cream recipe if needed.