Raspberry Frozen Dessert

1. 1

   Mix the reserved syrup and cornflour in a small saucepan until well combined, bring to the boil, stirring until thickened.

2. 2

   Allow to cool.

3. 3

   Beat Philly* for four minutes or until smooth.

4. 4

   Add reserved fruit and skim milk, continue beating on high, for a further four minutes.

5. 5

   Pour into a plastic wrap lined, well greased loaf tin 21cm x 11cm.

6. 6

   Cover and freeze until semi-set.

7. 7

   Spoon the thickened syrup on top of the ice cream and gently swirl through.

8. 8

   Return to freezer until set firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.