- 500 ml reduced fat vanilla ice cream
- 4 meringue nests, broken into small pieces
- 150 ml lemon curd
- 200 g frozen raspberries
Spoon the ice cream into a freezer-proof bowl and add the crushed meringue nests, lemon curd and most of the raspberries. Use a fork to mash everything together. Put in the freezer for 10 minutes to firm up.
Simply serve in bowls or ice cream cones.
Cook’s Tip: for nice, neat rounded scoops of ice cream, warm your spoon or ice cream scoop in hot water first.