Raspberry ripple ice cream pie-wiches recipe | Sainsbury`s Magazine
Save money by whipping up your own budget friendly no- churn ice cream. Feel free to fold through your favourite fruit
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Ingredients
- 250g frozen raspberries, defrosted
- 130g caster sugar
- 1 tbsp lemon juice
- 200g condensed milk
- 300ml double cream
- 1 tsp vanilla bean paste
- 1 x 320g sheet ready-rolled shortcrust pastry
- 1 egg
- 30g raspberry jam
- 1 tbsp icing sugar
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