Berry ripple ice cream
- 1 litre low-fat vanilla ice cream
- 100g plain sweet biscuits
- 1 cup frozen raspberries, slightly thawed
- fresh berries, to serve
1 Transfer ice cream from tub to a large bowl and leave to soften slightly at room temperature.
2 Meanwhile, blend biscuits in a food processor until roughly crushed. Place slightly thawed raspberries in a medium bowl and mash roughly with a fork.
3 Fold crushed biscuits through softened ice cream, followed by mashed raspberries, until mixture just combines. Spoon mixture into a freezer-safe container and cover with cling film (or foil); freeze for 6 hours, or overnight, until firm.
4 Remove ice cream from freezer 5–7 minutes before serving; leave to soften slightly. Divide scoops among eight bowls and serve with fresh berries.
Nutrition Info (per serve)
Total fat 3g
–Saturated fat 2g
Dietary fibre 1g
Make it gluten free: Use gluten-free biscuits.
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