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Strawberry Ripple Ice Cream

Serves: 6

Cost Cutting Freezes Well

Cool down on hot days with this delicious homemade strawberry ripple ice cream

Strawberry Ripple Ice Cream Recipe: Veggie Magazine

Ingredients:

300ml double cream

300ml full-fat Greek yoghurt

275g Bonne Maman Strawberry Conserve

2 tbsp liqueur, such as Crème de Cassis

3-4 sugared rose petals

4-6 crushed waffle cones, to finish

method:

  • Whip the cream in a large bowl until it just begins to hold its shape. Fold in the yoghurt and 200g of the conserve.
  • Spoon half the mixture into a freezer-proof container that is about 5cm (2in) deep.
  • Stir the liqueur into the remaining conserve in a separate bowl and drizzle over the top of the cream mixture in the container.
  • Spoon over the remaining cream mixture and freeze for at least 3 hrs (depending on depth of container). Serve in cones or scoops with crushed, sugared rose petals sprinkled on top.
Print Recipe www.bonnemaman.co.uk " target="_blank"> www.bonnemaman.co.uk

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