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
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Ingredients
30g raspberries
150g caster sugar
100ml water
300ml double cream, lightly whipped
150ml full fat yoghurt
150g caster sugar
100ml water
300ml double cream, lightly whipped
150ml full fat yoghurt
Method
- Put the raspberries, caster sugar and water into a saucepan and simmer for about 5 minutes.
- Whizz in a food processor then pass through a sieve, removing the seeds, and set aside to cool.
- Mix the double cream and yoghurt together, then fold in the cold raspberry mixture to make a ripple effect.
- Spoon into a container and place in the freezer for 8 hours or overnight.
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