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Annabel Karmel
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Raspberry Ripple Ice Cream

Sandwich this deliciously light ice cream in-between two wafers for a refreshing summer treat.

Gluten Free
Nut Free
Prep Time: 15 minutes plus freezing
Cook Time: No Cook
Serves: 6
Great for:  18 Months-2 Years Kids - 2-4 Years Kids 4+ Years
Suitable for Freezing
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30 g raspberries
150 g caster sugar
100 ml water
300 ml double cream, lightly whipped
150 ml full fat yogurt
  1. Put the raspberries, caster sugar and water into a saucepan and simmer for about 5 minutes.
  2. Whiz in a food processor, then sieve, removing the seeds, and set aside to cool.
  3. Mix the double cream and yogurt together, then fold in the cold raspberry mixture to make a ripple effect.
  4. Spoon into a container and place in the freezer for 8 hours or overnight.

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