Preparation time: 15 minutes, plus 1 hour freezing
Serves 6
500ml (18fl oz) tub vanilla ice cream
500ml (18fl oz) tub mango ice cream
400g (14oz) fresh raspberries l 3tbsp icing sugar
1 Line a 450g (1lb) loaf tin with clingfilm. Let ice cream stand for 10 minutes, then spoon each ice cream randomly into the tin to create a marbled effect, pressing down well. Freeze until solid.
2 Blend raspberries and sieve to remove seeds. Stir in icing sugar to taste. Then tip ice cream onto a chopping board, remove clingfilm and slice. Garnish with fresh summer fruits and serve with raspberry sauce.
Per serving: 369cals, 16g fat, 11g saturated fat, 51g carbohydrate
Serves 6
500ml (18fl oz) tub vanilla ice cream
500ml (18fl oz) tub mango ice cream
400g (14oz) fresh raspberries l 3tbsp icing sugar
1 Line a 450g (1lb) loaf tin with clingfilm. Let ice cream stand for 10 minutes, then spoon each ice cream randomly into the tin to create a marbled effect, pressing down well. Freeze until solid.
2 Blend raspberries and sieve to remove seeds. Stir in icing sugar to taste. Then tip ice cream onto a chopping board, remove clingfilm and slice. Garnish with fresh summer fruits and serve with raspberry sauce.
Per serving: 369cals, 16g fat, 11g saturated fat, 51g carbohydrate
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