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380 minutes
380 minutes
- 125g fresh raspberries or frozen raspberries
- 24.00 gm icing sugar mixture
- 190.00 gm white chocolate bits
- 2 litres vanilla ice-cream, softened (see note)
- Fresh raspberries, to serve
- Raspberry sauce, to serve
- Blend raspberries and sugar until coarsely chopped. Gently mix chocolate bits into the ice-cream. Swirl raspberry mixture into the ice-cream mix. Transfer the mixture back into the container or a greased and lined pan. Flatten the top. Cover with plastic wrap to avoid ice crystals. Freeze overnight until solid. Let the ice-cream sit at room temperature for 5 minutes before serving. Enjoy with fresh raspberries and raspberry sauce on top.
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