300ml lactose free double cream
175g caster sugar
1 very ripe charentais melon, peeled, deseeded and chopped into small chunks
juice 1 lemon
fresh raspberries, to serve
Serves - 4
Tip the lactose free cream and sugar into a pan. Bring to the boil, stir until the sugar has dissolved, then turn off the heat.
Tip the melon into a food processor with the lemon juice, blitz until smooth, then pour the lactose free cream onto the melon and blitz again.
Pour the mix into an ice-cream machine and churn until thick and semi-frozen, then transfer to a freezerproof container and freeze.
Serve the ice cream scooped into a bowl with fresh raspberries.
Recipe adapted from: Good Food