Ingredients

For the biscuit:

• 400g custard cream biscuits
• 100g unsalted butter, plus extra for greasing the tin
• pinch of salt

For the ice cream:

• 4 cardamom pods
• 600ml double cream
• 200g condensed milk
• 2 tsp vanilla extract
• 200g raspberries, halved
• 100g pistachios, roughly chopped

Method

Prep: 25 minutes (+ freezing)

Line and grease the base and sides of a 23cm square cake tin.

For the biscuit base and top that makes the sandwich, blitz the custard cream biscuits to a fine crumb and put in a bowl. Melt the butter and pour it in with a pinch of salt.

Take half the mixture, put in the base of the tin and spread into an even layer. Pop into the freezer and start making the ice cream.

Crush the cardamom pods, remove the husks and crush the little black seeds to a fine powder. Pour the double cream into a bowl with the condensed milk, vanilla extract and the cardamom powder and whisk till the cream comes to soft peaks.

Take the tin out of the freezer. Add in half the ice-cream mixture and sprinkle over the raspberries and pistachios. Spread the rest of the ice cream on top in an even layer, using piping to stop the fruit from moving.

Sprinkle over the rest of the biscuit mix. Leave in the freezer for at least 4 hours.

When you are ready to eat, take out for 10 minutes to soften a little, then cut into squares

+ To stop your soft-scoop ice cream going soft and to prevent it from frosting over, always put your ice-cream tub in a zip-lock bag, seal up and pop into the freezer.