Raspberry Ripple Ice cream

Serving

3

Preparation

10 minutes

Bake time

25 minutes

Difficulty

1 out of 5

Chocolate Tart

Ingredients

TO PREPARE THE ICE CREAM:

  1. Empty the contents of the sachet into a medium sized bowl and add 115ml of whole milk.
  2. Whisk with an electric mixer for 4 minutes until thick and creamy.  If using a balloon whisk, this will take longer.
  3. Then add the raspberry jam/ puree and the fresh raspberries, mix until combined.
  4. Place the mixture in a freezer-safe pot and freeze for around 25 minutes.
  5. When frozen, but slightly soft, scoop and serve!