Prep time
Cook time
Total time
Eggs free recipe, no ice-cream maker needed
  • For the thyme-flavoured cookie
  • 600 g of plain flour
  • 250 g of melted butter
  • 200 g of brown sugar
  • 90 g of Acacia honey
  • 8 g of fresh thyme leaflets
  • 6 g of baking soda
  • a pinch of salt
  • For the ice-cream
  • 200 g of soft berries jam
  • 600 ml of dairy cream
  • 200 ml of condensed milk
  1. Prepare the ice-cream one day in advance
  2. Place the cream in the fridge for at least 1 hour, the bowl and the whisks of the electric beater in the freezer for about 30 mins. to chill them.
  3. Once they are really chilled, whip the cream.
  4. Using a spatula, gradually fold the condensed milk in the whipped cream and stir gently, from top to bottom, until you get an homogeneous and fluffy mixture.
  5. Line the bottom of a rectangular baking dish with baking paper and pour half of the mixture into it. Spread a little bit of soft berries jam on the cream mixture and, using the handle of a tablespoon, form eddies on its surface. Pour the remaining mixture, spread a little bit of jam again, form eddies and smooth with the back of a tablespoon.
  6. Place some baking paper in contact with the cream mixture and freeze overnight.
  7. Take the ice-cream out of the freezer just before serving it.
  8. Prepare the cookie
  9. Preheat the convection oven to 200°C.
  10. In a bowl, beat the melted butter with the sugar and the honey.
  11. In another bowl, blend the flour, the baking soda and the thyme.
  12. Pour the flour mixture into the bowl with the butter and mix well until you get an homogeneous and smooth dough.
  13. Keep the short pastry in the fridge for at least 1 hour.
  14. Take it out of the fridge and, using a rolling pin, roll it out between two sheets of baking paper, or on a pastry board covered with flour, to approximately 5 or 6 mm thick.
  15. Bake for about 8/10 mins.
  16. Take the short pastry out of the oven and allow it to cool on a wire rack.
  17. Prepare the dessert
  18. Use a cookie cutter (Ø cm 6) to cut small disks out of the thyme-flavoured short pastry.
  19. Crumble the left over with your fingers. Set aside.
  20. Place the biscuits on a serving dish.
  21. Take the ice-cream out of the freezer, wait for some minutes and, using a scoop, put it on the biscuits.
  22. Sprinkle some crumbles of biscuit and some thyme leaflets on the ice-cream.
  23. Your ice-cream biscuits are ready. Enjoy!!
If you prefer, you can serve this dessert like an ice-cream sandwich. In this case you have to get from the short pastry two rectangles of the same size and weight. Once the two bases are baked and cooled, fill them with the ice-cream. Keep in the freezer for at least 2 hours. Take the ice brick out of the freezer and, using a sharp knife, cut some sandwiches.

Recipe adapted from Olive Magazine
Recipe by OPSD Il gustoso food blog at