Ice Cream, Gelato & Sorbets
Jammy Dodger Ice Cream
Jammy Dodger Ice Cream
Turn a classic British biscuit into a dreamy dessert with this Jammy Dodger cream recipe! Combining crushed Jammy Dodgers, double cream, and sweet strawberry sauce, this easy no-bake treat is perfect for parties, picnics, or a nostalgic twist on afternoon tea.
Ingredients
Ice Cream Base:
- 200ml whole milk
- 150ml double cream
- 80g condensed milk
- 1 tsp vanilla extract
- Pinch of salt
Add-ins:
- 50g Jammy Dodgers (about 3-4 biscuits), roughly chopped
- Ripple:
- 3 tbsp strawberry jam or strawberry sauce
- (If using jam, stir or microwave briefly to loosen for swirling)
Preparation
- In a bowl, whisk together the milk, cream, condensed milk, vanilla, and salt until smooth and fully combined.
- If your ice cream maker requires it, chill the base mixture in the fridge for 1–2 hours before churning.
- Pour the mixture into your ice cream maker and churn according to manufacturer’s instructions (usually 20–30 minutes), until it reaches a soft-serve consistency.
- In the last 5 minutes of churning, add chopped Jammy Dodgers to the machine, or fold them in manually just after churning.
- Spoon ⅓ of the churned ice cream into a container. Drizzle over 1 tbsp of strawberry jam or sauce. Repeat the layering twice more, ending with a swirl of jam on top.
- Use a knife or skewer to ripple it slightly—don’t overmix
- Freeze for at least 2–4 hours or until firm.
