Raspberry mess ice cream recipe

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  • Serves 6
  • 30mins to prepare and 4hours freezing time
  • 250 calories / serving
  • Freezable
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raspberry mess (h)

Melt the chocolate in a heatproof bowl set over a pan of simmering water. Remove from the heat and stir through the crushed meringue until coated. Spoon the mixture onto a tray lined with nonstick baking paper and leave to set.

Meanwhile, put the raspberries and icing sugar in a blender and whizz until completely smooth. Strain through a sieve and discard the seeds.

Put the softened ice cream in a 750ml (1 1/4pt) freezer-proof container with a lid and mix with a metal spoon until creamy. Stir in the meringue pieces until evenly distributed, then swirl through the raspberry mixture using a knife or chopstick to get the desired ripple effect. Cover and freeze for up to 4 hours or overnight. 

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  • Ingredients

  • 50g (2oz) white chocolate, broken into pieces
  • 50g (2oz) readymade meringue, crushed
  • 150g (5oz) raspberries, plus extra to serve
  • 1tbsp icing sugar
  • 500g (1lb) vanilla ice cream, softened
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  • Energy 1047kj 250kcal 12%
  • Fat 11g 16%
  • Saturates 7g 35%
  • Sugars 34g 38%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 35.7g Protein 4.5g Fibre 0.8g

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