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Blackcurrant and raspberry ice cream

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Blackcurrant and raspberry ice cream
Juicy blackcurrants, raspberries and soya milk make a delicious low-fat ice cream.
Serves
4
Prep
15 minutes + 2.5 hours freezing
Cook
15 minutes
Each 282g serving contains (excludes serving suggestion)
KCal
185
Carbs
17.5g
Fibre
4.6g
Protein
8.0g
Fat
8.2g
Saturates
2.0g
Sugars
13.7g
Salt
0.03g
Fruit/Veg Portion
1
Ingredients

Ingredients

600ml unsweetened soya milk
few drops vanilla extract
1 tbsp cornflour
4 egg yolks
2 tbsp icing sugar
300g can blackcurrants in fruit juice, drained
200g frozen raspberries
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Method

Recipe tips
  • This method works with most fruit - try using mango, strawberries or canned peaches.
  • Freezing instructions: Remove from freezer a few minutes before serving.
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