Easy raspberry ice cream tart

by Book Recipe
Easy raspberry ice cream tart

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.

Easy raspberry ice cream tart

Raspberry ice cream Tart

It’s February. It’s kinda hot. But the good news is that raspberries are in season… Tart Easy raspberry ice cream tart American
Try this easy raspberry ice cream tart
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. You’re welcome.
Print This
Serves: 6 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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

  1. Add 1 ¼ cups Woolworths double cream strawberry yoghurt to a mixing bowl.
  2. Add 350 g castor sugar, 1 ¼ cups full cream milk and 1 ¼ cups cream (whipped to soft peak stage). Stir to combine.
  3. Pour into a freezer-proof dish and freeze for 2 hours.
  4. In the meantime, crush 2 x 200 g Woolworths butter biscuits and combine with 20 g melted butter.
  5. Pour the biscuits into a dish, then top with 350 g fresh raspberries.
  6. Pour over the semi-frozen ice cream mixture, then dot with 350 g more raspberries.
  7. Sprinkle over 100 g crumbled coconut & oats crunchies, then freeze for 6–8 hours or overnight.
    Slice, serve and enjoy.

Recipe video


Enjoy

Related Posts

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More