Lisa Allen's red ice, raspberries and vanilla ice cream recipe

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  • Serves 4
  • 10mins to prepare, 5mins to cook and 3hrs to freeze
  • 139 calories / serving
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(h)red ice raspberries ice cream Great Britsih Chef TESCO

A treat for kids and adults alike, Lisa Allens astounding remake of a ‘slush puppy’ served with ice cream is sure to be a definite creamy summer staple. 

To a pan add raspberries, 250ml water and sugar, bring to boil and cook for 2-3 minutes. Remove from the heat and set aside for 15-20 minutes. Trivia time; did you know as well as red raspberries, there are also golden, black and purple raspberries as well.

Through a fine strainer, push the raspberries into a 20cm x 10cm tray.

Place the tray into a freezer for 30 minutes. Break the liquid up with a fork to make the ice slushy. Repeat until you are left with red ice crystals.

Once the ice is ready, pour into a sealed container and freeze until ready to use - it will keep for 2-3 weeks.

With the help of your little helper, serve the fresh raspberries into a bowl and top with a scoop of ice cream.  Top with spoonfuls of red ice.

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  • Ingredients

  • 150g (5oz) frozen raspberries
  • 10g (½oz) sugar
  • 250g (8oz) low fat vanilla ice cream
  • 150g (5oz) raspberries
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  • Energy 586kj 139kcal 7%
  • Fat 6.3g 9%
  • Saturates 3.9g 20%
  • Sugars 17.8g 20%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 18.5g Protein 3.2g Fibre 5.1g

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