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Raspberry Ripple Ice Cream

Sandwich this deliciously light raspberry ripple ice cream between two wafers for a refreshing summer dessert.

Egg-free
Gluten-free
Nut-free
Prep Time: 10 minutes (plus freezing time)
Cook Time: 5 minutes
Serves: 6
Great for:  18 Months-2 Years Quick Family Recipes and Meal Ideas Kids - 2-4 Years Kids 4+ Years
Suitable for Freezing
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Ingredients
30g raspberries
150g caster sugar
100ml water
300ml double cream, lightly whipped
150ml full fat yoghurt
Method
  1. Put the raspberries, caster sugar and water into a saucepan and simmer for about 5 minutes.
  2. Whizz in a food processor then pass through a sieve, removing the seeds, and set aside to cool.
  3. Mix the double cream and yoghurt 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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