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Berry Ripple Ice Cream

Serves: 12

Ready in: 60 mins +

Cost Cutting Eco Friendly Freezes Well Gluten Free‏

Ice cream to change your life! This is the easiest recipe ever for ice cream – and can be adapted to any flavour you like – chocolate, caramel swirl... any fruit! You can use any berries for this – try blackcurrants, blueberries or raspberries. Adjust the sugar with the fruit according to taste. Or just make a plain base ice cream with the cream, condensed milk and vanilla and swirl through Carnation Caramel or chocolate sauce

Berry Ripple Ice Cream Recipe: Veggie Magazine

Ingredients:

For the ice-cream

400g fresh or frozen berries

juice 1 lemon

55g caster sugar

1pt carton whipping cream

405g can Carnation Condensed Milk Light

1 tbsp vanilla extract


To serve

waffle ice cream cones, to serve

method:

  • Place the berries in a pan with the lemon juice and sugar and cook until syrupy (about 5-10 minutes). Cool then strain the berry sauce through a sieve to remove the pips.
  • Beat the cream to soft peaks then add the condensed milk and vanilla and beat again to soft peaks.
  • Pour the ice cream into a freezable container and swirl through the berry sauce. Freeze the mixture until solid (about 3-4 hours or overnight).
  • To serve, leave out for 5-10 minutes before serving in ice cream cones!
Print Recipe www.carnation.co.uk" target="_blank">www.carnation.co.uk

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