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Chocolate brownie & raspberry ice cream
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Serves: 6 - 8
200g fresh raspberries
2 tbsp caster sugar
2–3 tbsp brandy
5 Waitrose Rich & Chocolatey Brownies
150ml whipping cream, lightly whipped
500g tub Waitrose Seriously CreamyMadagascan Vanilla Custard
1. Roughly mash the raspberries with the caster sugar and brandy and leave to marinate for 15 minutes. Roughly chop the brownies.
2. Fold the cream into the custard then fold in the raspberry mixture with the chopped brownies. Spoon into a rigid container and freeze for an hour. Remove and stir through to break up any ice crystals and return to the freezer for another couple of hours until frozen.
3. Place in the fridge for half an hour before serving for easier scooping. Serve with extra raspberries and a drizzle of chocolate sauce if you wish!
Typical values per serving:
This recipe was first published in August 2014.