No-Churn Blackberry Biscuit Ice Cream Cake

Ingredients

• 1⅓ cups blackberries
• 1 Tbsp. sugar
• 1 tsp. lemon juice
• Finely grated zest of ½ lemon
• 7 oz. digestive biscuits or graham crackers (gluten-free if desired), or see tip below
• ⅓ cup butter, melted
• 1 (14-oz.) can condensed milk
• 1 Tbsp. vanilla extract
• 2½ cups heavy cream

Steps

1. Put the blackberries in a saucepan with the sugar and the lemon juice and zest. Cook on medium–low heat for about 5 minutes, or until the blackberries break down and the mixture thickens to a loose coulis. Set aside to cool.
2. Line a 2-pound loaf tin (or a plastic box of similar size and shape) with baking parchment to help you lift out the ice cream once frozen. You can also use an 8-inch round cake tin with a removable bottom.
3. Put the biscuits in a plastic food bag and bash them with a rolling pin or similar to crush them. Once they are crumbs, tip them into a bowl, add the melted butter and stir until combined. Tip the mixture into the prepared tin and spread it level, then press it down firmly and place in the fridge to set.
4. Put the condensed milk and vanilla in a bowl and mix well.
5. In a separate bowl, whip the cream until it almost holds firm peaks—take care not to overwhip or it will curdle. Gently fold the whipped cream into the condensed milk a little at a time until fully incorporated.
6. Pour half the cream mixture onto the biscuit base. Drizzle with half the blackberry coulis and swirl it in using a knife. Pour over the remaining cream mixture and repeat the process with the rest of the blackberry coulis to make a pretty swirl on top. Place in the freezer until firm.
7. To serve, lift the ice cream from the tin using the edges of the paper to help. Transfer the ice cream to a plate, peel away the paper, and allow to soften at room temperature before slicing into it.