Name: Summer Fruit Raspberry Ice-cream Slice
Prep time: 25 min
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

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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.

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.

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.

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