Wafer baskets with lemon ice cream and chocolate-stuffed raspberries

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Ingredients

  • 4 wafer baskets
  • Lemon ice cream:
  • 1 can evaporated milk
  • 1 can condensed milk
  • 3/4 cup lemon juice
  • Stuffed raspberries:
  • 1 cup raspberries
  • 1/2 cup melting chocolate

Preparation

Lemon ice cream:
Leave the evaporated milk in the fridge to cool for at least 24 hours; once cold, put in a bowl and beat until it doubles its volume. Then, add the condensed milk and lemon juice, beat for a few more minutes and leave in the freezer for 4 hours.

Stuffed raspberries:
Microwave the chocolate to melt it and stuff the raspberries using a pastry bag. A good option for the chocolate not to spill is to leave them in ice trays, that way they stay standing and the chocolate does not leak out.
Assembly: Put a base of lemon ice cream in the wafer baskets and the chocolate-stuffed raspberries over it.