Sugar-free ice cream sandwiches with hot blackberry sauce

You have egg yolks and a bit of cream to spare? Create a ice cream sandwiches – and getting rid of scraps!
Recipe from the sweet the diabetes book.

6 servings

You need:

  • 4 egg yolks
  • 2 tablespoons Sugar icing
  • the seeds from 1 vanilla pod, or 1 tsp vanilla seeds
  • 4 dl cream or coconut cream
  • 100 g blueberries, whole
  • 100 g blackberries, roughly chopped (save some for decoration!)
  • Stir together the egg yolks, icing sugar and vanilla seeds in a glass or steel bowl.
  • Set the bowl over the hot water and whisk constantly, to the egg mixture starting to get warm and the sugar has resolved itself.
  • Pour the mixture into a food processor. Whisk further until the mixture has turned into a cool, thick and fine eggnog.
  • Whip the cream and mix it into the egg mixture.
  • Stir the berries into the mixture and the mass of a bread form covered with baking paper.
  • Cover the mold with plastic wrap and freeze for at least 4 hours.

Blackberry sauce

  • 100 g blackberries
  • 1 tablespoon powdered sugar
  • 1 tablespoon lemon juice
  • Mix berries, Sugar icing and lemon juice in a blender and blend until the mixture has become smooth.
  • Warm the sauce gently in a saucepan, and serve it warm to the ice cream cake.
  • Take the ice cream cake out of the freezer approx. 20 minutes before it is served.
Share your love