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Raspberry Yoghurt Ice Cream
Ingredients 6 items
- 1 tin NESTLÉ Fat Free Sweetened Condensed Milk
- 500 ml whipping cream
- 1 teaspoon Vanilla essence
- 250 ml low fat raspberry yoghurt
- 250 g Raspberries
- 1 tablespoon Icing sugar
How to prepare
- Place the NESTLÉ Fat Free Sweetened Condensed Milk, cream and vanilla in a large bowl and beat with for 8-10 minutes until thick and foamy. Carefully fold through the yoghurt.
- Mash together the raspberries and icing sugar and fold through the ice cream mixture.
- Pour the ice cream into a 22cmx 11cm loaf tin lined with cling film. Freeze overnight, until firm. Serve sliced.
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