Blueberry ice cream sandwiches

• servings: 12

Ingredients

200g blueberries 150g easier sugar 1 tbsp lemon juice 500ml vanilla ice cream, slightly softened 24 shop-boughl shortbread biscuits

Directions

1 Heat the blueberries and sugar in a saucepan over a low heat, stirring until the sugar dissolves.

2 Stir in the lemon juice and 250ml of water. simmer for 15 minutes until thickened, stirring] occasionally. Remove from the heat and leave to cool completely.

3 Stir the blueberry sauce into the ice cream until the mixture is completely combined and turns a rich purple colour. Place in a container, seal and freeze until firm.

4 To assemble, let the blueberry ice cream soften for 15 minutes at room temperature. Add a generous scoop to half of the shortbread biscuits, then top with the other half to make sandwiches. Serve immediately or wrap in clingfilm and freeze.