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  • New Idea

    Impressipe

    Feb 24, 2020 4 minutes

    Raspberry Ice-Cream Bars

    Makes 10, Prep: 25 mins

    RASPBERRY LAYER

    85g packet raspberry-flavoured jelly crystals
    2 cups frozen raspberries (250g), thawed
    ½ cup icing sugar mixture

    ICE-CREAM LAYER

    395g can sweetened condensed milk
    300ml tub thickened cream
    1 cup creamy vanilla yoghurt
    1 tsp vanilla extract

    1 Lightly grease a large, straight-sided loaf pan with top measuring 15cm x 23cm x 9cm deep. Line base and sides with baking paper.

    2 To make raspberry layer, dissolve jelly crystals in ¾ cup boiling water in a heatproof jug.

    Blend raspberries and icing sugar in a blender until smooth. Press through a sieve sitting over a large

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