A delicious no-churn summer ice cream, incorperating our Meringue bars with fresh, juicy blackcurrants. Something we can all get onboard with!
Serves 4-6
Prep time: 30 minutes
Chill time: overnight
Ingredients
For the blackcurrent coulis:
200g blackcurrants
1 tbsp sugar
For the ice cream:
300ml double cream
100g plain yoghurt
8 tbsps Ribena
2 x Flower & White meringue bars, lightly crushed
Method:
1. Make the coulis by warming the blackcurrants with the sugar and a dash of water until they release their juices, around 5-10 minutes. You can use the coulis as it is, or pass it through a sieve for a finer coulis.
2. Whisk the cream lightly, fold in the plain yoghurt, Ribena and crushed meringues, then fold in the blackcurrant coulis and stir it a few times so the coulis is not completely incorporated.
3. Pour into a lined loaf tin or tray and freeze overnight. Enjoy as a perfect summer pudding or afternoon treat.
