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Jamesons Raspberry Ruffle Bar 26 g (Pack of 48)

£9.9£99Clearance
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Universally loved, ice cream comes in any flavour you desire. And it can be anything from calorific and richly-decadent to palate-cleansing and light. Despite being decadent and rather special, my raspberry ripple choc ices are actually healthier than you might expect. Why? Because they are made with a base of coconut milk ice cream which is rippled with fresh fruit syrup sweetened with natural honey. Sure, there’s white chocolate in the mix and dark chocolate used to transform it into choc ices… But they are a little lighter and less guilt-inducing than many you will encounter. And we all need a little chocolate don’t we? It’s the perfect summer dessert. Other Coconut Milk Ice Cream at Gluten Free Alchemist Once your cake is cooked and cooled, you will cut it to make three layers. So how do you make a round cake out of a rectangular one? See above diagram.

Freeze the ice cream in a square container (lined with baking paper for ease of removal). Then once frozen, use a sharp knife to cut into bars ready to coat. This recipe for White Chocolate Coconut Milk Ice Cream Bars with Raspberry Ripple is inspired by my childhood memories… Holiday nostalgia all wrapped up in chocolate. Finally, there’s the milk soak. It is just full cream or full-fat milk and vanilla extract. This lovely milk soaks into the cakes and makes sure they stay moist all the way through.

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Once you’ve managed to make ice cream shapes, the next challenge is how to coat it in chocolate. And this is where magic comes in.

Once the ice cream is ready, spread half of it into a suitable storage container. Swirl through some of the sauce. Repeat the two layers. Whether it’s hot or cold outside, there’s always room for ice cream… And this White Chocolate Coconut Milk Ice Cream is a real treat. Sure… it’s a little fiddly to make. But if you’re up for putting in a little effort for big rewards, these ice cream bars and bites are the deal. If the weather’s hot, they’re guaranteed to hit the spot. If it’s not, it will still make you feel much better about being inside. The many flavours of ice cream and childhood memories inspiring raspberry ripple In a separate bowl, add flour, baking powder and salt, and whisk briefly. Add half of the flour mix and all the milk and beat on a low speed until combined. Grease and line a quarter sheet pan (9 by 13 inches) with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.

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For lots of other ice cream inspiration, did you know we have a dedicated Ice Cream Index? It’s split into no churn and churned ice creams… Some are dairy-based and some vegan. So, there’ll be something for everyone. And for everything else, there’s our main Recipe Book Index too. Add another layer of cake and press down firmly. Spoon over 1-2 tablespoons of milk. Add 1/3 of the vanilla buttercream. Spoon over a few tablespoons of raspberry sauce. Add a handful of fresh raspberries. Yu' better believe it! Great flavour, great taste and great value... the gorgeous dinky YuBi Protein Bars are guilt-free on all fronts, prepare to fall in love! Now add 3-4tbsp of raspberry syrup on top. You don’t need to be neat with this just drizzle it over the top, then using a skewer swirl it through the ice cream. Add another ¼ of the mixture and repeat, until all the ice cream mixture is in your container with raspberry syrup rippled through.

Blondies are some of my favorite things to bake. Don't get me wrong -- I love all things chocolate, but sometimes I prefer a dessert with rich buttery vanilla flavors. Blondies definitely deliver in that regard. And this recipe for has the added bonus of fresh, tart raspberries to balance out the sweetness of the white chocolate and the chewy, buttery richness of the blondie base. Blondies are vanilla brownies, often flavored with brown sugar and white chocolate instead of baking chocolate or cocoa powder. Some blondies are made with milk or dark chocolate chips, but my favorite are the ones that highlight the beauty of white chocolate, like these! And for those of you who love the gooey texture of brownies, never fear! Thanks to melted white chocolate, melted butter, and brown sugar, your blondies will be as chewy and gooey as you could want! Raspberry and White Chocolate Blondies Ingredients How to Make Raspberry and White Chocolate Blondies The wonderful thing about ice cream is how few ingredients it takes to make this delicious, frozen dessert. Ingredients for raspberry ripple ice cream granulated sugar & brown sugar - adds the right balance of sweetness to these raspberry and white chocolate blondies! I got the inspiration for these from Baking Bar - although I changed things up a little by using more coconut, replacing evaporated milk with condensed milk (for that coconut ice flavour/texture) and adding a little milk chocolate to the dark chocolate simply because I needed to use up some of the leftover Easter egg chocolate we've still got in the house!

Raspberry jelly crystals were the perfect answer to get that kind of sweetie-inspired flavour (all you real-food foodies please look away now!). Ice cream machine – I use the kitchenaid ice cream attachmentbut I previously owned a Cuisinart ice cream makerthat also did a brilliant job. all-purpose flour - I recommend measuring your flour by weight with a kitchen scale or using the spoon-and-level method. Coconut, raspberry, dark and milk chocolate. What's not to love? It's like a raspberry ripple flavoured Bounty!

Looking for chocolates with a bit of natural zing? Luxury raspberry chocolate by Hotel Chocolat is perfect for those fruit chocolate enthusiasts. We never use any artificial ingredients in our chocolates, so you can rest assured that our raspberry chocolates are all-natural, just the way they should be. lemon zest - I love raspberry and lemon together, so a little lemon zest is a perfect boost of flavor! You'll only need a ½ teaspoon of zest, but if you want your blondies a little more lemony, feel free to add a bit more! And hello cake. More specifically, three layers of raspberry vanilla cake sandwiched together with creamy vanilla frosting, a tart raspberry sauce and dozens of juicy raspberries. Spoon 1-2 tablespoons of the milk soak over the first cake layer. Add 1/3 of the vanilla buttercream and spread into one layer. Spoon over a few tablespoons of raspberry sauce. Add a handful of fresh raspberries.

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You could also shape the mixture into balls to make truffles, or cut it into squares if you wanted to. Once set, you can cut the coconut mixture into bars and dip them in melted chocolate. I made my bars about the size of a single Bounty bar but you can make them any size you wish. Although they are quite sweet so bear that in mind! Make the raspberry sauce, but heating raspberries and sugar together until mushy. Bring it to a low simmer, then strain the mixture to remove the seeds. Then you can make the raspberry sauce. You only need three ingredients and it’ll take about 10 minutes to make. I’ve used frozen raspberries for this but you can use fresh if you prefer.

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