• 1¾ cups vanilla ice-cream
• ½ cup thawed frozen raspberries
• 1 tsp vanilla bean paste
• ¹⁄³ cup-capacity ice-block with 4 moulds
Put 1¾ cups vanilla ice-cream in a large bowl and stir until softened.
Put ½ cup thawed frozen raspberries and 1 tsp vanilla bean paste in a small bowl and stir to combine.
Spoon heaped teaspoons of mixtures, alternating between the two, into four ¹⁄³ cup-capacity ice-block moulds.
Insert a paddle pop stick into each and freeze for 8 hours or overnight.
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