Post Written by

Berry ice cream

Product: Cook and Freeze round dish with lid 1.7L

Serves: 10 servings, approx. 2000 kcal total

Preparation time: 10 minutes (plus freezing time)

• 675ml double cream
• 540g condensed milk
• 120g raspberries
• 120g blueberries
• 2 tbsp sugar
• Toasted flaked almonds and extra berries for topping

1. In a small sauce pan, heat the raspberries with one tablespoon of sugar until they start to break down into a chunky sauce. Let it cool.

2. Repeat step 1 with the blackberries.

3. Combine cream and condensed milk in a food mixer with a balloon whisk until firm peaks appear.

4. Add the raspberry and blueberry sauces separately to the ice cream mixture and stir in gently.

5. Transfer the mixture into a Pyrex Cook and Freeze.

6. Freeze until mixture is set.

7. Serve with extra toppings of toasted flaked almonds and berries.

For further information about Pyrex visit

Copyright © 2011, 2017 Aspect County Magazine. All rights reserved.

Media South Advertising Ltd is a company registered in England and Wales with company number 07563692.
Registered Office: 6 Old Ladies Court, Battle, East Sussex, TN33 0AH

Website developed by William Isted.