Raspberry Ice Cream Cake – about 250 calories per portion

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I was looking for ideas to use our bumper crop of home-grown raspberries and came across this recipe on delicious.com. An ice-cream based dessert that is a cross between a cheesecake and tray bake, but no cooking required.  I have used far less biscuit and toffee sauce than suggested. Really yummy with our own home-grown raspberries! A lovely weekend treat that isn’t too high in calories.  

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Raspberry Ice Cream Cake
Serves 8
A simple to prepare frozen dessert using raspberries and digestive biscuits, with a drizzle of caramel sauce
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1 tub Vanilla ice cream (900kcal)
  2. 8 digestive biscuits, crushed (568 kcal)
  3. 50g unsalted butter, melted (373 kcal)
  4. 25g confiture de lait (or dulce de leche or other caramel sauce) (81 kcal)
  5. 200g raspberries (103 kcal)
Instructions
  1. Remove ice cream from freezer and allow to soften.
  2. Melt the butter and mix in most of the crushed biscuits (reserve about a tablespoonful).
  3. Line a dish (suitable to freeze) with baking paper and press the mixture evenly across the bottom, then chill for about 15 minutes.
  4. Spread the ice cream over the base and press in some of the raspberries.
  5. Drizzle the caramel sauce over the top and then decorate with raspberries and sprinkle over the reserved biscuit crumbs.
  6. Freeze for a few hours.
  7. Cut into squares and serve with some additional raspberries and a little whipped cream (not included in calorie count)
Notes
  1. The calorie count from this recipe card is incorrect, but I'm not sure why.
  2. I have triple checked on caloriecount.com, MyFitnessPal and with individual ingredients and all of those come to about 250 kcal per portion.
Adapted from delicious
Adapted from delicious
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