Servings

To Make the Ice Cream

  • 200g fresh or frozen blueberries 200g fresh or frozen blueberries
  • 2 Tbsp Lyle’s Golden Syrup 2 Tbsp Lyle’s Golden Syrup
  • 1 tbsp lemon juice 1 tbsp lemon juice
  • 50g water 50g water
  • 100g granulated sugar 100g granulated sugar
  • 2 medium egg whites 2 medium egg whites
  • 350g full fat yoghurt 350g full fat yoghurt
  • 150g double cream 150g double cream

To Make the Cookies

  • 100g unsalted butter 100g unsalted butter
  • 100g Lyle’s Golden Syrup 100g Lyle’s Golden Syrup
  • 50g granulated sugar 50g granulated sugar
  • 60g plain white flour 60g plain white flour
  • 115g porridge oats 115g porridge oats
  • 1/2 tsp baking powder 1/2 tsp baking powder
  • 1/4 tsp bicarbonate of soda 1/4 tsp bicarbonate of soda
  • 1/4 tsp salt 1/4 tsp salt
  • 1 medium egg 1 medium egg

Instructions

HOW TO MAKE THIS RECIPE

To Make the Ice Cream

Preheat the oven to 200°C fan. Pour the blueberries into a roasting dish. Drizzle with 1 tbsp of Lyle’s golden syrup and the lemon juice. Roast for 15-20 minutes, gently stirring halfway through their roasting time – they should have burst and released a good amount of juice. Remove from the oven and set aside to cool.

Place the egg whites into the bowl of a stand mixer fitted with a whisk (or in a large bowl if using a handheld electric whisk).

Add the water, sugar and remaining 1 tbsp of Lyle’s golden syrup to a small pot and heat, swirling occasionally, until the mixture reaches 121°C.

Pour the hot sugar syrup in a thin stream into the bowl of egg whites whilst whisking. Once all the sugar syrup has been added, continue to whisk until the egg whites have cooled and are shiny, white and stiff.

In a medium bowl, mix the yoghurt and cream. To this bowl, add the whipped egg whites and the cooled roasted blueberries. Fold together gently until combined.

Churn according to your ice cream machine’s instructions then transfer the churned froyo to a suitable tub and freeze until firm (around 3 hours at least).

 

For the Cookies

Heat the butter and Lyle’s golden syrup together in a medium pot over a low heat, stirring occasionally, until the butter has almost fully melted. Remove from the heat and let the residual heat melt the rest of the butter. To the pot, add the sugar, flour, oats, baking powder, bicarbonate of soda and salt then stir together. Lastly stir in the egg.

Chill this mixture for 30 minutes to allow it to firm up a bit. About 10 minutes before you’re about to bake, preheat the oven to 180°C fan and line a couple of baking trays with baking paper.

Scoop heaped teaspoonfuls of cookie dough and roll into balls. Place on the lined baking trays, spacing them a few centimetres apart to allow room for spreading. Wet your fingertips and flatten each ball into a disk.

Bake for 6-8 minutes, rotating the tray halfway through baking, until the cookies are golden all over. Allow to cool on the tray for a few minutes so they can firm up before transferring to a wire rack to cool completely.

To Assemble

Take the froyo out of the freezer about 10 minutes before assembly so it can soften a bit.

Match up cookies in pairs of similar sizes. Scoop a small ball of froyo (a mechanical ice cream scoop is helpful here, but a tablespoon will do!). Sandwich the ball of froyo between two matching cookies. Place onto a small tray and repeat. Freeze the sandwiches for 30 minutes so they can firm up a bit before serving.

Any leftovers can be stored in a resealable plastic bag in the freezer for up to 1 month.