This no-churn ice cream cake is super-simple to put together. It has a crunchy digestive biscuit base filled with vanilla ice cream and a blackberry ripple.
⅓ cup butter, meltedPut 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.Line a 2-pound loaf tin 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.
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 fullyPour 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.
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