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  • Makes 2
  • 15 minutes
  • Difficulty Easy
  • 7 Ingredients

60 Comments

An easy, decadent and creamy ice cream that doesn’t require an ice cream maker. Perfect for a night in with girlfriends or an easy dessert!


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Ingredients (makes 2 litres)

  • 600ml thickened cream
  • 395g tin NESTLE condensed milk
  • 1 1/2 cups frozen raspberries
  • 1/4 cup caster sugar
  • 1 tsp cornflour
  • 1/2 Tbsp Vanilla essence
  • 120g NESTLE BAKERS' CHOICE white chocolate bits

Method

  1. Place cream and condensed milk in the freezer to chill (but not freeze). Meanwhile, place raspberries and sugar in a small saucepan over low heat. Stir until raspberries release their water, then add cornflour and stir until the mixture thickens (about 2 minutes). Place raspberry syrup in freezer to chill.
  2. In a large bowl, whip cream until soft peaks form. Add NESTLE condensed milk and vanilla and whip until the mixture is thick and fluffy. Gently fold in white chocolate bits.
  3. Once raspberry syrup has chilled (it can't be hot otherwise it will melt the icecream and become frosty), layer half the cream mixture in a tin. Drop teaspoons of the raspberry syrup on top, reserving half the syrup. Using a tooth pick or skewer, swirl the raspberry into the ice cream. Repeat with remaining cream mixture and raspberry syrup.
  4. Cover tin with foil and freeze for at least 6 hours or overnight. Serve!

Notes

You could use blueberries for a different twist!

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