Raspberry and toffee ice cream bars recipe

By Angela Boggiano

  1. Serves 10
  2. Rating

A wonderfully easy ice cream and fruit dessert that will appeal to adults and children.

tried and tested
Raspberry and toffee ice cream bars


  1. 1 tub of vanilla ice cream
  2. 250g shortbread, crushed
  3. 50g butter, melted,
  4. 345g jar toffee sauce, such as dulce de leche
  5. 200g punnet raspberries


  1. 1. Take a tub of vanilla ice cream out of the freezer to soften.
  2. 2. Meanwhile, mix 200g shortbread, crushed, with the butter, melted, until clumped together. Press into a 28cm x 18cm baking tin lined with baking paper and chill for 15 minutes.
  3. 3. Smooth the softened ice cream over the biscuit base, then drizzle with the toffee sauce.
  4. 4. Scatter over the raspberries and 50g more crumbled shortbread.
  5. 5. Freeze for a few hours. Cut into bars to serve.


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August 17

Great recipe very easy. Used a good quality ice cream. Found it hard to get the dulce de leche so used a tin of Carnation Caremel by Nestle. Really good feedback from all who had it and several requests for the receipe.!


September 25

A 1 litre tub is enough. Regards, Debra, web editor


September 17

Has anyone made this - the recipe says a tub of ice-cream, is a 1 litre tub sufficient?

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