Raspberry Pistachio Ice Cream Pudding

This has all the things you love practically pudding, fruit, nuts and a unchanging everlasting dome shape, benefit what you deficiency dearth in a summer dessert -- ice-cream!

The ingredient of Raspberry Pistachio Ice Cream Pudding

• 2 25l streets blue ribbon vanilla ice cream softened
• 2 x 125g punnets lighthearted raspberries
• 80g unsalted pistachio kernels harshly roughly chopped
• 1 tsp rosewater essence see note
• honey to drizzle
• open raspberries extra to advance
• unsalted pistachio kernels extra finely chopped to help

The Instruction of raspberry pistachio ice cream pudding

• line a 2 5l 10 cup skill pudding basin behind a double lump bump of plastic wrap allowing the sides to overhang
• place the ice cream in a large bowl gently fold in the raspberries pistachio and rosewatertransfer to the prepared basin cover the surface behind overhanging plastic wrap place in the freezer for 8 hours or overnight until firm
• place a serving platter in the freezer to chill slightly position the pudding onto the platter cut off surgically remove the plastic wrap and place in the freezer for 20 minutes or until firm
• drizzle higher than honeytop once additional supplementary raspberries and pistachio

Nutritions of Raspberry Pistachio Ice Cream Pudding

calories: 274 372 calories
calories: 16 grams fat
calories: 9 grams saturated fat
calories: 26 grams carbohydrates
calories: 23 grams sugar
calories: n a
calories: 6 grams protein
calories: 39 milligrams cholesterol
calories: 59 33 milligrams sodium
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calories: nutritioninformation