Raspberry Vanilla Ice Creams

4
Servings
10m
Prep Time
480m
Cook Time
8h 10m
Ready In


"From our weekday newspaper The West Australian. Times are estimated and cook time is freezing time."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (48.6 g)
  • Calories 75.7
  • Total Fat - 3.6 g
  • Saturated Fat - 2 g
  • Cholesterol - 12.7 mg
  • Sodium - 23.4 mg
  • Total Carbohydrate - 10.1 g
  • Dietary Fiber - 0.7 g
  • Sugars - 8.4 g
  • Protein - 1.3 g
  • Calcium - 40.1 mg
  • Iron - 0.1 mg
  • Vitamin C - 2 mg
  • Thiamin - 0 mg

Step 1

Put vanilla ice cream in a large bowl and stir until softened.

Step 2

Put thawed frozen raspberries and vanilla bean past in a small bowl and stire to combine.

Step 3

Spoon heaped teaspoons of mixture, alternating between the two, into four 1/3 cup capacity ice-block moulds and insert a paddle pop stick into each and freeze for 8 hours or overnight.

Tips & Variations


No special items needed.

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