Berry ripple ice cream

Instructions

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.