Ingredients
2 litres reduced fat vanilla ice-cream
125g raspberries
1 tablespoon sifted icing sugar
2 ripe peaches
2 ripe nectarines
3 passionfruit (pulp removed)
½ punnet raspberries
50g roughly grated dark chocolate
Instructions
1- Line the baking pan as described and prepare your ice-cream by letting it defrost slightly.
2- Crush the raspberries and icing sugar to create the puree, then mix it into the ice-cream.
3- Pour the mixture into the pan, smooth it out, and freeze until solid.
4- For serving, slice 2 ripe peaches and 2 ripe nectarines, then place the ice-cream slice on a chilled tray.
5- Top with the sliced fruit, pulp from 3 passionfruit, ½ punnet of raspberries, and 50g of grated dark chocolate before slicing and serving immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍨 Allow ice cream to soften just enough to swirl in the raspberry puree evenly.
🍑 Use ripe, fresh summer fruits for the best flavor and presentation.
❄️ Freeze the slice overnight for a firm, easy-to-cut dessert.
- Prep Time: 25 minutes
- Freezing time: 4-5 hours
- Category: Dessert
- Method: Freezing and assembling
- Cuisine: Australian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 240 kcal
- Sugar: 20 g
- Sodium: 40 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 15 mg