Sunbeam Festive Christmas Ice Cream
Preparation time is 25minutes
Total time is 25minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
- 200grams Sunbeam sultanas
- 2L premium vanilla ice cream
- 80grams pistachios
- 100grams slivered almonds, toasted
- 100grams glace cherries, chopped
- 150grams dried cranberries
- 250grams frozen raspberries, thawed
- 100grams Allen's Ripe Raspberries Lollies Bag, chopped
- 2 cups puffed rice cereal
Nutrition per serving
3550kJ / 847Cal
3550 Kilojoules or 847 Calories
41% of daily energy intake*
Protein
13.8grams
Fat
29.2grams
Carbs
137grams
Sugars
98.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Soften 2 litres vanilla ice cream by leaving out of the freezer for 15 minutes while you chop glacé cherries & raspberry lollies.
Step 2 of 5
Toast the slithered almonds in a dry pan till slightly brown, set aside to cool.
Step 3 of 5
In a large mixing bowl add softened ice cream, start by stirring in the frozen raspberries to give ice cream raspberry ripples and colour. Then add all the remaining ingredients and stir till combined.
Step 4 of 5
Choose a mould or tin to set the ice cream in and freeze for a minimum 4 hours to set.
Step 5 of 5
Serve frozen.
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