Think pink fruity ice cream
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- 185g pack Asda Pink Wafers
- 300ml whipping cream
- 397g tin condensed milk
- 1tsp vanilla extract
- 4tbsp mixed fruit squash, such as Vimto
Put 140g of the biscuits into a zip bag and bash into coarse crumbs with a rolling pin. Cut or break the rest of the pack into thirds or halves.
In a large mixing bowl, whisk the whipping cream until it forms soft peaks. Stir through the condensed milk and vanilla extract. Put about ⅓ of the mixture into a separate bowl and mix in the fruit squash until well combined with a uniform pale-pink colour. Cover the bowl and chill in the fridge for 30 mins.
Pour the remaining mixture into a large loaf tin, cover with foil, then freeze for 1 hr. Meanwhile, stir the crushed wafers into the pink mixture.
Take the tin from the freezer and lightly swirl through the pink mixture. Sprinkle the cut or broken wafers over the top. Put the tin back in the freezer and leave for at least 4 hrs or overnight until solid. Remove from the freezer for 10 mins before serving – this will soften the ice cream slightly and make it easier to scoop.