Berry ripple ice cream

Want a healthier, but just as delicious, berry ripple ice cream - then make this recipe and ditch the store-bought tub.

Serves: 8

Time to make: 20 mins , plus 6 hrs freezing

Ingredients

1 litre low-fat vanilla ice cream
100g plain sweet biscuits
1 cup frozen raspberries, slightly thawed
fresh berries, to serve

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Instructions

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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.

Variations

Make it gluten free: Use gluten-free biscuits.

Nutrition Info (per serve)

Calories 171 cal

Kilojoules 710 kJ

Protein 4 g

Total fat 3 g

Saturated fat 2 g

Carbohydrates 30 g

Sugar 18 g

Dietary fibre 1 g

Sodium 80 mg

Calcium 110 mg

Iron 0 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.