Our homemade raspberry ice cream is a bowl of pure happiness. Made with real raspberries and a splash of citrusy brightness, it’s creamy, refreshing, and the perfect balance of tart and sweet. Perfect for summer and also festive gatherings, elevate it to a dessert to share with friends with a Seed + Stow Dried Lemon Slice and a pop of festive green with some fresh basil leaves. 

400g of frozen raspberries
60g icing sugar
140ml of thickened cream
2 tbsp of freshly squeezed lemon juice
Seed + Stow Dried Lemon Slices
Fresh basil

1. Add the frozen raspberries, icing sugar, thickened cream and lemon juice to a blender or food processor. 
2. Add to a container to set in the freezer overnight. 
3. Remove from the freezer 20 minutes before serving to soften it up.
4. Serve with your Seed + Stow Dried Lemon Slices by gently sliding a slice into each bowl. 
5. For a colourful contrast, add a fresh basil leaf for a pop of green.