This raspberry ripple ice cream recipe doesn't require an ice cream maker. It's a quick, simple and cheap pudding but we obviously needed to give it a SORTEDfood twist! Cue the delicious little marshmallows laced through. Yummy.
Whip the cream lightly until it forms soft peaks. Stir through the condensed milk.
Melt the marshmallows in a small saucepan or a microwave then pour the mixture into the cream. Stir well. Pour into a suitable container then ripple the raspberry coulis through and freeze for a couple of hours.
Leave the ice cream out of the freezer to soften for 10 minutes before serving. Serves 4