Berry-ripple ice cream
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Time to make:
20 mins, plus 6 hrs freezing
$0.85 per serve
(at time of publication)
Full ingredients list:
- 1.2 litres low-fat, no-added-sugar vanilla ice cream
- 100g reduced-fat plain sweet biscuits
- 1 cup frozen raspberries, slightly thawed
- fresh berries, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Transfer ice cream from tub to a large bowl and leave to soften slightly at room temperature.
Step 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.
Step 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.
Step 4 Remove berry-ripple ice cream from freezer 5–7 minutes before serving; leave to soften slightly. Divide scoops among 8 bowls and serve with fresh berries.
About this recipe
First published: February 2015