Chocolate ice cream with apricots and raspberry chilli

Name: Chocolate ice cream with apricots and raspberry chilli
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 250-300 g frozen raspberries; 1 small chili pepper; 2-3 TABLESPOONS Sugar; 1 can(s) (425 ml) Apricot halves; 4 Balls of chocolate ice cream with chocolate chips (approx. 90 g each)

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

250-300 g frozen raspberries
1 small chili pepper
2-3 TABLESPOONS Sugar
1 can(s) (425 ml) Apricot halves
4 Balls of chocolate ice cream with chocolate chips (approx. 90 g each)

Directions

1
Let raspberries thaw in a bowl for about 30 minutes. Wash the chilli pepper, cut into thin rings and remove the seeds. Simmer half of the raspberries, chili and sugar in a pot for 1-2 minutes. Remove the raspberries from the heat and let them cool down.
2
Put the apricots in a sieve and let them drain. Stir the remaining raspberries into the lukewarm chilli raspberries. Divide 1 scoop of ice cream and apricots each on 4 plates. Pour raspberry-chilli over the apricots