Ice Cream Sandwich

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JustIngredients Organic Jumbo Porridge Oats

Creamy blueberry ice cream sandwiched in between homemade oat biscuits.



75g Wholemeal flour
1 teaspoon Baking powder
75g Oats
50g Sugar
75g Butter
1 tablespoon Golden syrup
2 tablespoons Milk

Ice Cream

360ml Heavy cream
250ml Milk
150g Sugar
2 teaspoons Vanilla extract
1/8 teaspoon Sea salt



Preheat the oven to 180C or 160C for fan assisted ovens and line a baking tray with baking paper.

Sift the flour in to a mixing bowl, tip in the baking powder, oats and sugar and mix.

Using a saucepan or a microwave, melt the butter, milk and syrup together and combine with the dry ingredients.

Use a spoon to create equal sized biscuits, place on to the lined baking tray and shape until each biscuit is round. Leave enough space for each biscuit to spread.

Place in the oven and bake for 10 to 15 minutes or until golden brown.

Ice Cream

Tip all of the ingredients apart from the blueberries in to a blender and pulse. Pour in the berries and blend for two minutes or until the berries have broken down.

Once you have a smooth consistency, pour the mixture in to an ice cream machine and churn.

Place the mixture in to an air tight container and freeze until firm.

Remove the ice cream from the freezer, scoop a generous amount of ice cream out and sandwich between two biscuits and return to the freezer.

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