4 Serves
270 Mins
Combine the raspberries and raspberry jam in a saucepan and warm until the berries soften.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
16 µg / 400 µgCalcium
22 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
14 mg / 420 mgPhosphorus
24 mg / 1,250 mgPotassium
115 mg / 4,700 mgSodium
11 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
17 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Pass the warm mixture through a sieve into a bowl, pressing gently to extract the sauce while leaving the seeds behind.
Cool the raspberry sauce completely, then soften the vanilla ice cream just enough to fold in a few ribbons of sauce.
Transfer to a freezer-safe container and freeze until firm, keeping a little sauce to ripple over the top when serving.
3
g50
g10
g
