Blueberry, Rooibos & Ginger Cookie Ice Cream


1 cup fresh blueberries

3 Rooibos teabags

½ cup water

250ml fresh cream

1 tin condensed milk

10 ginger biscuits, crushed


Place the blueberries, rooibos teabags and water into a saucepan, then bring to the boil and simmer for 8 minutes. Remove from the heat and leave to cool completely.

Whisk the cream to soft peaks – do not over-whisk at this stage.

Add the condensed milk to the cream, then continue to whisk until combined and the mixture begins to thicken.

Layer 1/3 of the cream mixture into an oven safe dish (I use a loaf tin), then drizzle with 1/3 of the cooled blueberries (discard the teabags), then sprinkle with 1/3 of the biscuits.

Repeat layering until all the ingredients are used up.

Cover and place into the freezer to freeze overnight.

Once frozen, scoop with an ice cream scoop dipped in hot water.