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Ingredients

• 600 ml double cream, cold
• 200 g sweetened condensed milk (about half a can)
• 1 tsp Vanilla extract
• 150 g raspberries or mixed berries
• 3 tbsp raspberry or berry jam

Method

1. Warm the berries and jam in a small pan over medium heat for 4–5 min, mashing lightly, until thick and saucy. Cool completely.
2. Whip the cream, condensed milk and vanilla with an electric whisk until thick and holding soft peaks, about 3 min. Stop before it turns grainy.
3. Spoon half the cream into a 1.5 litre freezer container and dot with half the berry sauce. Repeat with the rest.
4. Drag a knife or skewer through a few times to make ripples, without mixing it in.
5. Cover and freeze for at least 6 hours, or overnight. Leave at room temperature for 5 min before scooping.

Tips

• The sugar in condensed milk is what keeps it soft, so don't swap in a light or reduced-sugar version.
• Swap the berries for swirls of salted caramel, crushed biscuits or chopped chocolate.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Marion's Kitchen