Kids and grown-ups alike will love this classic ice cream — and they'll never guess how easy it is to make.
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Mash the raspberries in a bowl with a fork until soft and runny. Press through a sieve into a clean bowl until only the seeds remain.
Put the condensed milk, cream and vanilla in a separate large bowl and whisk with an electric whisk until soft peaks form. This will take 5–6 minutes.
Spread a quarter of the cream mixture into a freezer-proof dish or tub. Drizzle a third of the raspberry purée on top, then spoon another quarter of the cream over the purée. Repeat the layering, finishing with a layer of cream. Draw a knife through the mixture several times so the ingredients become marbled together, but take care not to over mix it.
Cover and freeze for at least 6 hours or overnight, until firm. Transfer to the fridge for 15–30 minutes before serving to soften. Great scooped into wafer cones.
Typical values per serving when made using specific products in recipe
Energy | 2,119kJ/ 510kcals |
|---|---|
Fat | 39.8g |
Saturated Fat | 24.5g |
Carbohydrates | 32g |
Sugars | 32g |
Fibre | 1.5g |
Protein | 6g |
Salt | 0.2g |
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