Ripple ice cream

Want a quick, fruity and refreshing dessert idea that's so simple the kids can do it? This Vimto Ripple Ice Cream takes minutes to prepare and is a great sweet treat to enjoy in the afternoon or after dinner. Made with Vimto No Added Sugar Squash, a mix of three fruit juices - grapes, raspberries and blackcurrants, Vimto Ripple Ice Cream is a great way to liven up vanilla ice cream.

Serves: 6

Nutritional information per Vimto Ripple Ice Cream: kCals 80, Fat 5.2g, Sat fat 3.3g, Carbs 19g, Sugars 15g.

What you need:

• 5 tbsp Vimto No Added Sugar Squash
• 100g raspberries
• 1 litre light ice cream
• Cornets, optional, to serve

What you do:

1. Heat Vimto in a small frying pan, bring to the boil and keep it bubbling for a few minutes until it has reduced down to about 1 tbsp - this will only just cover the base of the pan. Remove from the heat, add raspberries and crush with a fork. Leave to cool completely.
2. Spoon the out of the tub and into a large bowl. Using a large spoon put the ice cream back into the tub, adding teaspoons of the raspberry pulp as you go, to create a ripple effect. Freeze for a few hours or until solid.
3. To serve, dip an ice-cream scoop or spoon into warm water, then scoop ice cream into chilled dishes or cornets and serve.

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