Vanilla Ice Cream with Boozy Raisins and Pedro Ximenez Sherry Recipe

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serves: 6
Skill: easy
Prep: 5 min

Nutrition per portion

Calories 476 kCal 24%
Fat 14.5g 21%
  -  Saturates 10g 50%


  • 250g (9oz) Lexia raisins
  • 300ml (½pt) Pedro Ximenez Sherry, available from good off licences
  • 2 x 500ml tubs vanilla ice cream


  • Soak the raisins in the sherry for 30 minutes. In a bowl, soften the ice cream and stir in half of the raisins. Place in a tub and return to the freezer until firm.

  • Scoop ice cream into dessert glasses, top with remaining raisins and serve with thin praline biscuits.

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(31 ratings)
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