Makes 2 litres
- 2 litres of good quality vanilla ice cream
- 250 ml (1c) raspberry purée
1 Scoop the ice cream into a large pan and leave outside the fridge until it softens to room temperature.
2 Stir the purée in, but do not mix thoroughly. Cover the ice cream with cling wrap and put it back in the freezer until it is completely frozen.
3 Serve with extra raspberries and mint leaves.