Ice cream sandwiches

Name: Ice cream sandwiches
Total time: 40 min
Yield: 12
Ingredients: 40 g butter plus extra for greasing; 3 large free-range eggs; 90 g caster sugar; ½ teaspoon vanilla extract; 75 g plain flour; 40 g ground almonds; ½ teaspoon baking powder; 30 g flaked almonds; 5-6 tablespoons strawberry or raspberry jam; 1 litre block of vanilla ice cream

Vegetarianv

“An oldie but a goodie! These can be prepared ahead, with the sandwiches assembled and stored in an airtight container in the freezer until needed. ”

Makes 12

Cooks In40 minutes

DifficultyNot too tricky

Jamie Magazine Baking

Nutrition per serving

Calories 464 23%
Fat 23.8g 34%
Saturates 11.1g 56%
Sugars 44.3g 49%
Salt 0.6g 10%
Protein 10.2g 20%
Carbs 55.1g 21%
Fibre 0.9g -

Of an adult's reference intake

Jamie Magazine

By Annie Rigg

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Ingredients

40 g butter , plus extra for greasing
3 large free-range eggs
90 g caster sugar
½ teaspoon vanilla extract
75 g plain flour
40 g ground almonds
½ teaspoon baking powder
30 g flaked almonds
5-6 tablespoons strawberry or raspberry jam
1 litre block of vanilla ice cream

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Jamie Magazine

By Annie Rigg

Tap For Ingredients

Method

Preheat the oven to 180ºC/gas 4 and line a 28cm x 35cm Swiss roll tin with greased greaseproof paper.
Melt the butter in a saucepan over a medium-low heat, until it starts to turn golden brown and smells deliciously nutty.
Remove from the heat and leave it to cool at room temperature.
Crack the eggs into the bowl of a free-standing mixer, add the caster sugar and vanilla and whisk it on a medium-high speed for 3 to 4 minutes, or until tripled in volume, thick and pale, and leaves a trail when the whisk is lifted from the bowl.
In a bowl, stir together the flour, ground almonds and baking powder with a pinch of sea salt, then gently fold this into the egg mixture.
Pour the cooled butter around the inside edge of the bowl and gently fold this in too.
Spoon the batter into the prepared tin, spread it level and scatter over the flaked almonds.
Bake it on the middle shelf of the oven for 10 to 12 minutes, or until the cake is golden, risen and springy.
Leave the cake to cool in the tin for a couple of minutes before transferring it, still on the paper, to a wire cooling rack to cool completely.
Use a 6cm cookie cutter to stamp out circles from the cake and place them top-side down on your work surface (if the cake is quite thick, halve it horizontally). Spread the underside of each with jam.
Using the same cutter, stamp out discs from the ice cream slab, then sandwich each with jammy sponge, and serve.