Description
Enjoy this refreshing Raspberry and Vanilla Ice-Cream Delight, perfect for warm days!
Ingredients
Scale
- 500 g Vanilla Ice-cream (Can swap for non-dairy ice-cream for a vegan treat.)
- 300 g Raspberries (Fresh or frozen.)
- 50 g Icing Sugar (Can substitute with powdered erythritol.)
- 2 medium Peaches (Fresh slices; can swap with other seasonal fruits.)
- 2 tbsp Passionfruit Pulp (Optional.)
- 30 g Chocolate Shavings (Dark chocolate is recommended.)
Instructions
- Line a 16cm x 26cm shallow baking pan with baking paper, ensuring there’s a 2cm overhang for easy removal later.
- Slightly defrost the vanilla ice-cream in a large bowl until it’s soft but not melted.
- In a separate bowl, crush the raspberries with icing sugar until you achieve a smooth puree.
- Gently swirl the raspberry puree into the softened ice-cream until just combined, then transfer this mixture into the prepared pan.
- Cover the pan with foil or a lid and freeze for 4-5 hours, or overnight, until firm.
- Once frozen, slice the ice-cream on a chilled tray, topping each slice with fresh peaches, nectarines, and berries.
Notes
- This recipe can be made vegan by using non-dairy ice-cream.
- Feel free to substitute the peaches with other seasonal fruits.
- Prep Time: 20 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg