Easy ‘make-ahead’ chilled dessert that your family and guests will love!
Ingredients
2 litres reduced fat vanilla ice-cream
125g punnet raspberries
1 tbs icing sugar, sifted
2 ripe peaches
2 ripe nectarines
3 passionfruit, pulp removed
½ punnet raspberries
50g dark chocolate, roughly grated
Method
Line a rectangle (16cm x 26cm base) shallow baking pan with baking paper, leaving a 2cm overhang on all edges.
Place ice-cream into large bowl and set aside to defrost slightly. Meanwhile, place raspberries and icing sugar into a bowl and crush with a fork to form a rough puree. Swirl puree through ice-cream. Transfer ice-cream to the prepared pan, press into pan and smooth top. Cover and freeze for 4-5 hours or overnight.
To serve, slice peaches and nectarines. Transfer ice-cream to a chilled tray. Top with peaches, nectarines and raspberries. Drizzle with passionfruit pulp and sprinkle with chocolate. Slice and serve immediately.
