Easy Raspberry Flip

  • 20 ounces frozen raspberries
  • 1 quart vanilla ice cream, divided
  • 3 cups cold milk
  1. Puree the raspberries in a blender or food processor until smooth.  Press the puree through a strainer with the back of spoon to remove the seeds.
  2. Mix the raspberry puree with half of the ice cream and beat until smooth.  Add the milk and mix well.
  3. Top each flip with a scoop of the remaining ice cream.

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