Imported from Instagram
Raspberry Ripple Ice Cream Sticks
Mini ice cream sticks made with whipped double cream and condensed milk, rippled with raspberry compote and dipped in white chocolate. A simple frozen summer treat yielding six sticks.
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Ingredients
- 75 g Frozen raspberries
- 75 g Condensed milk
- 150 ml Double cream
- 0.5 tsp Vanilla bean paste
- 150 g White chocolate (Melted, for dipping)
Steps
- 1
Heat the frozen raspberries in a saucepan over medium heat, squashing them as they soften, until they form a jam-like consistency. Remove from the heat; the compote will continue to thicken as it cools.
- 2
In a bowl, combine the double cream, condensed milk, and vanilla bean paste. Whip with an electric whisk until soft peaks form.
- 3
Add some of the raspberry compote to the whipped mixture and gently create ripples through it.
- 4
Add the remaining compote and the ice cream mixture to ice cream moulds fitted with sticks.
- 5
Freeze the moulds for at least 5 hours or overnight, until the sticks are set.
- 6
Dip the frozen sticks in the melted white chocolate, coating some fully and some halfway if desired.
- 7
Place the coated sticks on baking paper and refreeze for about 5 minutes. Alternatively, keep them frozen until ready to eat, then serve.
Notes
The source does not specify how much raspberry compote to fold into the cream mixture versus add to the moulds, or give a precise melting method for the white chocolate.
Nutrition per serving
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