Name: Raspberry ripple ice-cream cakes
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 1 cup frozen raspberries, plus extra to serve; 1 quantity vanilla bean ice-cream, softened slightly; 125 gram granita or nice biscuits, crushed; 1/2 cup (60g) almond meal; 1/4 cup (60ml) cream; 75 gram butter, melted; almond biscuits, to serve (optional)

Ingredients

1 cup frozen raspberries, plus extra to serve

1 quantity vanilla bean ice-cream, softened slightly

125 gram granita or nice biscuits, crushed

1/2 cup (60g) almond meal

1/4 cup (60ml) cream

75 gram butter, melted

almond biscuits, to serve (optional)

Method

1.Place frozen berries in a food processor and blend to a thick puree. Swirl berry puree through ice-cream. Spoon ice-cream into 6 individual metal cups, filling to within 5mm of top. Freeze for 1 hour, until firm.

2.Meanwhile, combine crushed biscuits, almond meal, cream and butter. Lightly press crumb mixture over ice-cream to fill metal cups. Freeze until firm.

3.To serve, run a small metal spatula around edge of cups and turn ice-creams onto plates. Top with extra raspberries and serve with almond biscuits, if desired.

Chocolate-lovers may prefer chocolate biscuits for the base.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%