Easy granadilla-and-raspberry ice cream

Easy granadilla-and-raspberry ice cream

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  • 10
  • Easy
  • 20 minutes, plus 20 minutes, plus 7 hours’ freezing time
  • Tangled Tree Moscato Rosé 2013


  • 2 x 385 g condensed milk cans
  • 2 x 290 g dessert cream
  • 1 x 380 g evaporated milk can
  • 8 granadillas, pulp removed
  • 350 g fresh raspberries
  • 5 lemongrass stalks, sliced lengthways

Cooking Instructions

Combine the condensed milk, dessert cream and evaporated milk in a large bowl. Using an electric hand-mixer, beat the ingredients, making sure they are well combined.

Pour into a large freezerproof dish and freeze for 1 hour, or until slightly thickened. Stir in the granadilla pulp and raspberries. Return to the freezer and freeze for a further 6 hours, or until firm.

Once set, cut the ice cream into squares while it's still in the dish. Carefully remove the squares and insert the lemongrass stalks to use as sticks when eating.

Discover more ice cream recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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