Raspberry Ice Cream Recipe

Recipe : Raspberry Ice Cream

Ingredients :

1 x 375ml can Carnation Light evaporated milk

150g frozen raspberries, defrosted

3 tbsp castor sugar

1 sachet gelatine

1/4 cup hot water

1 tsp vanilla essence

Method :

Dissolve gelatine in the hot water.

Pour dissolved gelatine and all other ingredients into a blender and whip until thick and smooth.

Pour mixture into a tray 16cm x 20cm (or similar) and freeze.

Serves 4

Per Serve -

Fat - 1.4g

Kilojoules - 618

Calories - 148

Carbohydrates - 27.5g

Protein - 11.4g

Fiber - 2.4g

This delectable ice cream is virtually fat free, low in calories and so quick to make.