Add the jam and lemon juice to the heavy cream, and whip! You can make the cream in about 2 minutes. Whip until stiff peaks form because the cream will be easier to sandwich between biscuits.
Spread the cream on a biscuit, then sandwich it with another biscuit.
Chill in the freezer for about 1 hour.
Story Behind this Recipe
When I was a child, my mother always baked homemade cakes. She sometimes made this ice cream sandwich from the leftover heavy cream or whipped cream. I remembered that, so I created this recipe with some modification from her recipe.
I used low-fat cream. I whipped it over a bowl with ice water for about 2 minutes. Use the jam of your liking. Blueberry jam or orange marmalade would taste good. You could also use larger biscuits like Marie biscuits, although I went with a cheaper variety.