- 500 g blackberries + extra for the topping
- 300 g water
- 200 g sugar
- 100 g dark chocolate drops
Blend the blackberries and strain. Add the sugar and water and blitz again with the blender until you have obtained a smooth cream. Pour the mixture into a 23×11 cm loaf tin, alternating layers of blackberry cream with the chocolate drops.
Place in the freezer for 6 hours, stirring from time to time to break up the ice crystals.