Peach Ripple Ice Cream – Slimming World Recipe

Instructions

1. If you're using fresh peaches, put them in a heatproof bowl, cover with boiling water and leave for 30 seconds. Using a slotted spoon, lift them into a bowl of cold water to cool.
2. Peel, halve and discard the stones then slice the flesh.
3. Put the slices into food processor with the sweetener and blend well until smooth.
4. Transfer to a bowl, add the custard and fromage frais and mix well.
5. Pour into a lidded freezer proof container, cover and freeze until firm but not rock hard.
6. Scoop into the food processor and blend until smooth.
7. Return to the container and freeze once more. Repeat the process 2-3 times until really smooth (alternatively, churn using an ice cream maker if you have one)
8. After blending the mixture for the last time, spoon one-third of the ice cream mixture into the freezer proof lidded container and spoon over half the jam.
9. Repeat the layers then spoon over the remaining ice cream. Using a round-bladed knife, marble the ice cream and jam together lightly, then cover and freeze until firm.
10. Soften at room temperature for 20 minutes then serve in a bowl, on a cone (add 1/2 syn), sandwiched between regular wafers (1/2 syn for 2) or with a fan wafer (2 syns each)