Raspberry and toffee ice cream bars

  • Portion size: Serves 10
  • Takes 15 minutes to make, plus chilling and freezing
  • Difficulty: easy

A wonderfully easy ice cream dessert recipe with raspberries and dulche de leche.

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Ingredients

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

 

 

 

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Method

  1. Take a tub of vanilla ice cream out of the freezer to soften.
  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. Smooth the softened ice cream over the biscuit base, then drizzle with the toffee sauce.
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  5. Scatter over the raspberries and 50g more crumbled shortbread.
  6. Freeze for a few hours. Cut into bars to serve.
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