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It’s February. It’s kinda hot. But the good news is that raspberries are in season and you can make this super easy ice cream tart that’s bound to cool you right down.
Ingredients
- 1 ¼ cups Woolworths double cream strawberry yogurt
- 350 g castor sugar
- 1 ¼ cups full cream milk
- 1 ¼ cups cream (whipped to soft peak stage).
- 2 x 200 g Woolworths butter biscuits
- 20 g melted butter
- 700 g fresh raspberries.
- 100 g crumbled coconut & oats crunchies,
Instructions
- Add 1 ¼ cups Woolworths double cream strawberry yoghurt to a mixing bowl.
- Add 350 g castor sugar, 1 ¼ cups full cream milk and 1 ¼ cups cream (whipped to soft peak stage). Stir to combine.
- Pour into a freezer-proof dish and freeze for 2 hours.
- In the meantime, crush 2 x 200 g Woolworths butter biscuits and combine with 20 g melted butter.
- Pour the biscuits into a dish, then top with 350 g fresh raspberries.
- Pour over the semi-frozen ice cream mixture, then dot with 350 g more raspberries.
- Sprinkle over 100 g crumbled coconut & oats crunchies, then freeze for 6–8 hours or overnight.
Slice, serve and enjoy.
Recipe video
Enjoy
