Summer fruit raspberry ice-cream slice

Prep 25 mins + freezing time | Serves 8

An easy ‘make-ahead’ chilled dessert that everyone will love!

2 litres reduced fat vanilla ice-cream
125g punnet raspberries
1 tbs icing sugar, sifted

To serve:
2 ripe peaches
2 ripe nectarines
3 passionfruit, pulp removed
½ punnet raspberries
50g dark chocolate, roughly rated

Step 1 Line a rectangle (16cm x 26cm base) shallow baking pan with baking paper, leaving a 2cm overhang on all edges.

Step 2 Place ice-cream into large bowl and set aside to defrost slightly. Meanwhile, place raspberries and icing sugar into a bowl and crush with a fork to form a rough puree. Swirl puree through ice-cream. Transfer ice-cream to the prepared pan, press into pan and smooth top. Cover and freeze for 4-5 hours or overnight.

Step 3 To serve, slice peaches and nectarines. Transfer ice-cream to a chilled tray. Top with peaches, nectarines and raspberries. Drizzle with passionfruit pulp and sprinkle with chocolate. Slice and serve immediately.

Good for you ... Raspberries

A very good source of dietary fibre which helps keep the intestine functioning normally.

A source of folate, a B vitamin needed for normal blood formation.

A very good source of vitamin C which contributes to the normal functioning of the body’s immune system.

Provide some folate (important for heart health) and small quantities of vitamin E which is important for keeping red blood cells healthy