Loganberry Ripple Ice Cream with Chocolate Wafers


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A delightful combination of tangy loganberry ripple ice cream and crunchy chocolate wafers, this dessert is sure to satisfy your sweet cravings.

Ingredients:
  • 1 quart loganberry ice cream
  • 1 cup fresh or frozen loganberries
  • 1/4 cup sugar
  • 1 teaspoon lemon juice
  • 12 chocolate wafer cookies

Instructions:

In a small saucepan, combine the loganberries, sugar, and lemon juice

Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly, about 5-7 minutes

Remove from heat and let cool completely

Meanwhile, allow the loganberry ice cream to soften slightly at room temperature

Once the loganberry mixture has cooled, gently swirl it into the softened ice cream, being careful not to overmix

Transfer the ice cream mixture into a freezer-safe container and freeze until firm, about 4 hours or overnight

Before serving, sandwich a scoop of loganberry ripple ice cream between two chocolate wafer cookies


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