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Add a photoServings: 4
Ingredients
- 1 x 250 g pack frzn Blackberries, defrosted
- 75 gm Caster sugar, (3oz)
- 1 x 284 ml, (10fl ounce) carton double cream
- 1 x 50 grams who hazelnuts, toasted and roughly minced (optional) (2oz)
Directions
- Roughly chop the Blackberries and mix with the caster sugar.
- Whip the cream till it just thickens and starts to hold it's shape, but not stiff and standing in peaks.
- Fold the cream into the minced Blackberries with the hazelnuts if using and transfer to a suitable freezer container.
- Freeze the mix till it starts to become solid around the edges. Remove from the freezer then beat with a spoon, return to the freezer.
- Repeat this process at least one more time once it has started to solidify again. Freeze till required.
- When ready to serve remove from the freezer and leave in the refrigerator for 30 min to soften slightly.
- Notes Serve in scoops decorated with sprigs of fresh mint and accompany with home-made shortbread or possibly hazelnut biscuits.
- NOTES : A quick and simple recipe for ice cream which does not require an ice cream maker.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 4 servings | |
| Calories 40 | |
| Calories from Fat 2 | 5% |
| Total Fat 0.27g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 88mg | 3% |
| Total Carbs 9.79g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 6.67g | 4% |
| Protein 0.74g | 1% |
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