Honeycomb And Raspberry Ice Cream

By Michelle Southan

Cooking Honeycomb and raspberry ice cream step by step details? If you are looking cooking tips for Honeycomb and raspberry ice cream you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

This simple icecream dessert will be loved by young and old.

All you have to do is throw all your ingredients of Honeycomb And Raspberry Ice Cream

  1. 2 litres good-quality vanilla ice cream
  2. 300g pkt frozen raspberries, thawed
  3. 2 x 50g Violet Crumble chocolate bars, chopped
  4. fresh berries, to serve

The instruction how to make Honeycomb And Raspberry Ice Cream

  1. Line a 7cm deep, 11cm x 21cm loaf pan with plastic wrap. Using vanilla ice cream, spoon half into a bowl and set aside for 30 minutes to soften slightly.
  2. Place half frozen raspberries into a food processor and process until smooth. Fold into the ice cream. Spoon into the pan and smooth the surface. Freeze for 3 hours to firm slightly.
  3. Soften the remaining ice cream and then fold in Violet Crumble bars and the remaining raspberries. Spoon into the pan. Freeze for 6 hours. Serve sliced or whole topped with fresh berries.

Nutritions of Honeycomb And Raspberry Ice Cream

fatContent: 562.128 calories
saturatedFatContent: 29 grams fat
carbohydrateContent: 20 grams saturated fat
sugarContent: 64 grams carbohydrates
fibreContent: 57 grams sugar
cholesterolContent: 10 grams protein
sodiumContent: 88 milligrams cholesterol

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