Raspberry ripple sundae
by Louise Robinson
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Ingredients
Frozen
1l traditional ice cream
1l raspberry ripple ice cream
Fruit & Vegetables
225g of raspberries
1/2 tsp lemon juice, freshly squeezed
200g of fresh raspberries
Store Cupboard
102 tbsp of caster sugar
135g of almonds, whole and unblanched
1/2 tsp flaky sea salt
ice cream wafers
Beverages
120ml of water