We love our super cute new heart-shaped moulds, and what better filling than a pretty-in-pink raspberry one! Rather than relying on toxic artificial colours and flavours, we’ve relied on nature – real raspberries.
Makes 2
+ vegetarian
+ vegan
+ gluten free
+ dairy free
Ingredients
100g frozen raspberries
100g apple juice
20g sugar, maple syrup or xylitol, or to taste
Method
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Place all ingredients in TC bowl, puree for 20 seconds, speed 9. Divide mixture evenly between two heart shaped silicone ice cream moulds. Freeze for a minimum 6 hours.
Note: You can easily double or triple the mixture if you have multiple sets of moulds. These are the moulds we use and love - check them out here.
