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.
+ gluten free
+ dairy free
100g frozen raspberries
100g apple juice
20g sugar, maple syrup or xylitol, or to taste
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.