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.
Raspberry Ice Cream Cake
2015-07-13 14:00:50
Serves 8
A simple to prepare frozen dessert using raspberries and digestive biscuits, with a drizzle of caramel sauce
Prep Time
15 min
Total Time
15 min
Ingredients
- 1 tub Vanilla ice cream (900kcal)
- 8 digestive biscuits, crushed (568 kcal)
- 50g unsalted butter, melted (373 kcal)
- 25g confiture de lait (or dulce de leche or other caramel sauce) (81 kcal)
- 200g raspberries (103 kcal)
Instructions
- Remove ice cream from freezer and allow to soften.
- Melt the butter and mix in most of the crushed biscuits (reserve about a tablespoonful).
- Line a dish (suitable to freeze) with baking paper and press the mixture evenly across the bottom, then chill for about 15 minutes.
- Spread the ice cream over the base and press in some of the raspberries.
- Drizzle the caramel sauce over the top and then decorate with raspberries and sprinkle over the reserved biscuit crumbs.
- Freeze for a few hours.
- Cut into squares and serve with some additional raspberries and a little whipped cream (not included in calorie count)
Notes
- The calorie count from this recipe card is incorrect, but I'm not sure why.
- 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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