Raspberry and toffee ice cream bars

Name: Raspberry and toffee ice cream bars
Yield: Serves 10
Cuisine: British recipes
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

Easy
August 2008

Easy
August 2008

Serves 10
Takes 15 minutes to make, plus chilling and freezing

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

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

Method

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

Method

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

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