Categories: September

Ingredients

• 2 small punnets (about 300g) fresh raspberries, or frozen and defrosted
• 150ml raspberry juice - fresh fruit juice mixes work well
• 3 scoops of ice cream: one each of raspberry, chocolate and vanilla
• 3 chocolate chip cookies
• 3 ginger biscuits
• 3 orange or lemon biscuits

Directions

1. Purée the raspberries in a liquidiser or with a hand blender. Push through a fine (nylon) sieve with the back of a spoon into a clean bowl. If using a liquidiser, wash it out and put the purée back into it. Add the juice and blend. Add the ice creams and blend again until thoroughly mixed. Alternatively, put the ice creams and the purée into a bowl, then mash everything together with a fork.

2. Now crush the biscuits. The best way to do this is with a rolling pin. Set aside.

3. Spoon the ice cream mixture into either a glass or a bowl, depending on the texture, or return to the freezer and leave it until nice and cold. Add the crumbled biscuits to serve.

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