2 tubs organic vanilla ice cream (473 ml)
1/2 cup fresh organic lemon juice
1 Tbsp. grated organic lemon zest
1/2 cup fresh organic blueberries
1/2 cup fresh organic raspberries
Bring ice cream out of freezer for about 45 minutes, or until softened. Stir together softened ice cream, lemon juice and lemon rind. Line a loaf pan with plastic wrap and pour half of the ice cream mixture into it. Top with the fresh fruit and pour remaining ice cream mixture over top. Cover with plastic wrap and freeze about 8 hours. Remove from freezer and remove plastic. Let sit out at room temperature about 15 minutes. Place on serving platter and slice. Serve with raspberry coulis.
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