Blueberry Loaf Ice Cream Sandwich

Start with the ice cream mix. Add the washed blueberries to a small saucepan with a tablespoon of condensed milk. Stir to combine and simmer until you get a jam like consistency.

Whip the cream to soft peaks then fold in the rest of the condensed milk, vanilla paste and sieve in the blueberry mixture once cooled. Fold it all together gently then pour into a freezable container and freeze for a minimum of 4 hours.

Preheat the oven to 180C fan, line a 2lb loaf tin with parchment paper and set to one side.

Add the wet ingredients, including the sugar, to a large mixing bowl and whisk together then add in the dry ingredients, whisk until smooth.

Finally fold in the blueberries, reserving a few for the top.

Pour the batter into the lined tin and top with the extra blueberries and Demerara sugar.

Place into the oven for 55-60mins, until the top looks golden and a skewer comes out clean.

Let the cake cook before scooping the ice cream and serving between 2 slices of the loaf. Enjoy immediately!