Prep + cook time 15 minuets
(+ refrigeration & freezing)
- 300g frozen raspberries
- ½ cup (110g) caster sugar
- 2 cups (500ml) thickened cream
- 2 cups (500ml) coconut cream
1 Stir raspberries and sugar in a medium saucepan over medium heat until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes or until the mixture thickens slightly. Transfer to a small bowl; refrigerate until cold.
2 Beat thickened cream in a small bowl with an electric mixer until firm peaks form. Add coconut cream; beat only until combined. Transfer mixture to a large bowl.
3 Fold raspberry mixture through cream mixture until rippled through. Spoon into ice-block moulds; insert ice-block sticks. Freeze for 4 hours or until set.
4 Remove ice-blocks from freezer; stand for 5 minutes before removing from moulds. Serve ice-blocks with fresh raspberries over ice, if you like.