Issy’s Easy Peasy Raspberry Ripple Ice-Cream

This is Issy’s Easy Peasy Raspberry Ripple Ice-cream recipe.  Issy is 9 years old and loves to get creative in the kitchen.  We often crank up the music, roll up our sleeves and cook up a concoction!  Not only is it great fun to cook with the kids this is actually really yummy and so, so simple!

Ingredients:

• 200g sweetened condensed milk
• 600ml double cream
• 1tsp of vanilla extract
• 1 melamine cup full of raspberries

Method:

• mash the raspberries in a bowl with a fork until soft and runny.  Issy uses the one from our RICE melamine stacking bowl set, then press it through a sieve into a clean bowl until only the seeds remain, discard the seeds.
• pop the condensed milk, cream and vanilla extract into a bowl and your our funky multi coloured RICE whisk (or cheat and use a hand whisk witch will only take about 5 minutes)
• when the cream mixture is thick and stiff, a little like clotted cream, lightly stir in the raspberry puree, don’t over mix it and you will get a lovely ripple effect.
• scrape it into a freezer container (again we use the largest of the RICE melamine stacking bowls) we cover it with cling film and freeze until it is solid, this is about 6 hours, but best if you can leave it over night.
• I take the ice cream out of the freezer about 10 minutes before serving just so it is soft enough for the kids to scoop and serve.

Products Issy uses:

• RICE multi coloured hand whisk
• RICE melamine stacking bowls
• RICE heart shape spoon for mixing and scraping out
• RICE melamine cups for measuring and sometimes serving
• RICE ice-cream scoop

If you like this recipe let me know and you could win some of the products Issy’s uses!