Berry ripple ice cream
Time to make: 20 mins , plus 6 hrs freezing
(at time of publication)
Nutrition Info.(per serve)
1 litre low-fat vanilla ice cream
100g plain sweet biscuits
1 cup frozen raspberries, slightly thawed
fresh berries, to serve
Total fat 3g
Saturated fat 2g
Dietary fibre 1g
1 Transfer ice cream from tub to a large bowl and leave to soften slightly at room temperature.
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.
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.
4 Remove ice cream from freezer 5–7 minutes before serving; leave to soften slightly. Divide scoops among eight bowls and serve with fresh berries.
Make it gluten free: Use gluten-free biscuits.