Blackberry Ripple Ice Cream Recipe

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   Mix together soya lowfat milk, icing sugar, vanilla essence and oil.

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   Freeze two thirds of this mix in ice-cube trays.

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   Put a small mixing bowl in the freezer ready to hold the ice cream.

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   3.

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   When frzn, place the frzn and unfrozen mix together in a liquidiser.

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   Blend till thick and smooth (Sometimes it helps to tilt the entire liquidiser machine to an angle of 45 degrees whilst blending).

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    Place mix in the cool bowl in the freezer for 30 min.

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    5.

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    Remove from freezer and beat well.

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    6.

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    To create the ripple effect, place a half-inch thick layer of ice cream in a pudding basin.

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    Spread a tablespoonful of jam over it.

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    Repeat the layers till ice cream is used up.

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    7.

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    Replace in freezer to hard up a little.

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    If it goes too hard to serve, place in a fridge for up to an hour till it starts to soften.

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    NOTES : This ice cream is best eaten within a day or possibly two of making.

* Per serving · 4 servings · Values may vary.

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