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Add a photoServings: 4
Ingredients
- 14 fl ounce Soya lowfat milk
- 3 ounce Icing sugar
- 1/2 tsp Natural vanilla essence
- 4 fl ounce Sunflower oil, (supermarket type, not cool pressed)
- 4 ounce Boysenberry jam
Directions
- 1. Mix together soya lowfat milk, icing sugar, vanilla essence and oil.
- 2. Freeze two thirds of this mix in ice-cube trays. Put a small mixing bowl in the freezer ready to hold the ice cream.
- 3. When frzn, place the frzn and unfrozen mix together in a liquidiser. Blend till thick and smooth (Sometimes it helps to tilt the entire liquidiser machine to an angle of 45 degrees whilst blending).
- 4. Place mix in the cool bowl in the freezer for 30 min.
- 5. Remove from freezer and beat well.
- 6. To create the ripple effect, place a half-inch thick layer of ice cream in a pudding basin. Spread a tablespoonful of jam over it. Repeat the layers till ice cream is used up.
- 7. Replace in freezer to hard up a little. If it goes too hard to serve, place in a fridge for up to an hour till it starts to soften.
- NOTES : This ice cream is best eaten within a day or possibly two of making.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 4 servings | |
| Calories 405 | |
| Calories from Fat 248 | 61% |
| Total Fat 28.03g | 35% |
| Saturated Fat 2.93g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 77mg | 3% |
| Potassium 53mg | 2% |
| Total Carbs 37.48g | 10% |
| Dietary Fiber 0.7g | 2% |
| Sugars 19.28g | 13% |
| Protein 1.78g | 3% |
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