Blueberry and cheesecake ice cream
2 sheets of gelatine
500 ml whole milk
115 g Dansukker Granulated Sugar
12 g Dansukker Glucose Syrup
200 ml crème fraîche
165 g blueberries

Oatmeal cookies
90 g plain flour
15 g porridge oats
2 g bicarbonate of soda
60 g butter
95 g Dansukker Granulated Sugar
1 large egg
3 ml white wine vinegar

Decoration
50 g white chocolate, melted

Blueberry and cheesecake ice cream
Can be prepared one or more days before the ice cream is to be served.

Soak the gelatine in cold water for around 15 minutes.

Measure out the milk, caster sugar and glucose syrup into a saucepan and heat to around 80°C. Remove the gelatine from the water and stir it into the milk mixture. Remove the saucepan from the heat.

Weigh out the blueberries and stir into the mixture in the saucepan with the crème fraîche. Use an ice cream maker to make ice cream of the required consistency.

Freeze the ice cream in a tin for about 3 hours or overnight. When the ice cream is frozen, punch out 10 round disks about 2–3 cm thick.

Oatmeal cookies
Heat the oven to 200 °C.

Measure out the flour, porridge oats and bicarbonate into a bowl. Leave to one side.

Beat the butter and sugar until fluffy, add the eggs and beat together to produce a smooth batter. Fold the dry ingredients into the butter and egg mixture and stir. Add the vinegar. Put the batter in the fridge for about an hour so that it has time to set slightly.

Prepare a tray with baking parchment. Divide the dough into 20 balls. Put the balls onto the tray, leaving enough space between them. Then bake them in the middle of the oven for about 8 minutes, until the cookies turn golden brown.

Assembling the dessert
Melt the white chocolate and set it aside. Spread out 10 cookies and put an ice cream disk on each cookie. Put a cookie on top of the ice cream, like a hamburger in a bun. Drizzle the white chocolate over the cookies and leave to set.

Serving
Serve on a plate or wrapped in baking parchment in the shape of a hamburger bag.