Jimmy's ice cream factory

Jimmy's ice cream factory

The little ones will love this super fun ice cream dessert - with all the toppings of course!


  • To make the sorbet, put 500ml water and the sugar in a medium pan and bring to the boil. Stir for 3 minutes, until the sugar dissolves; let cool.
  • Place the raspberries in a pan with the lime. Cook until soft, then purée in a blender and pass the mixture through a fine sieve. Pour the purée and liqueur into the sugar syrup, and stir well before transferring to an ice-cream maker. Churn according to the instructions, transfer to an airtight, lidded container and freeze for at least 12 hours until solid. (Or you can pour the mixture into an airtight, lidded container and put in the freezer. Remove every hour or so and stir with the back of a fork to crush the ice crystals.)
  • For the cookies, heat the oven to 180°C. Line a baking tray with parchment. Cream the butter and sugars together until light and fluffy. Stir in the vanilla and the egg. Sift in the flour and salt, then add the chocolate. Stir well. Place about 6 chestnut-sized dollops on the tray, spaced well apart. Bake for 8 minutes. Cool on a wire rack.
  • Crumble all the toppings into jam jars or bowls, to recreate the ultimate sweet-shop feel!
  • Serves 8

    What you need:

    For the sorbet:

    • 250g caster sugar
    • 500g frozen raspberries
    • Squeeze of lime

    For the cookies:

    • 125g butter, softened
    • 100g brown sugar
    • 125g caster sugar
    • 1 tsp vanilla extract
    • 1 egg
    • 250g self-raising flour
    • ½ tsp salt
    • 50g each milk and white chocolate chips

    For the ice cream:

    • 50ml good-quality ice cream

    For the toppings:

    • Mini marshmallows
    • Hundreds and thousands
    • Crushed meringues
    • Brownie chunks
    • Raspberry coulis
    • Fresh fruit jelly
    • Cookie chunks (see above)

    From Social Eats: Food to Impress Your Mates from the Pop-Up King by Jimmy Garcia (£19.99, Kyle Books).


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