Preparation time is 15minutes
Total time is 15minutes
Serve is for 8 people
Unable to load
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
8
- 2L vanilla ice-cream
- 3tablespoons icing sugar (save 1 tbs to dust)
- 1 punnet strawberries, sliced
- 1 punnet raspberries
- 4 meringue nests, broken into pieces
- 1 1/2 cup frozen raspberries, partially thawed
- 1/2teaspoons vanilla bean paste
- 1/2 cup pistachios
Nutrition per serving
1490kJ / 355Cal
1490 Kilojoules or 355 Calories
17% of daily energy intake*
Protein
5.1grams
Fat
10.7grams
Carbs
58.0grams
Sugars
45.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Line an 8-cup loaf tin with a double layer of plastic wrap. Place ice-cream in refrigerator to soften for 30 minutes.
Step 2 of 4
Meanwhile, purée raspberries with icing sugar, vanilla and 1/4 cup water in a small food processor until the mixture is smooth and thick (it will be almost like sorbet).
Step 3 of 4
Scoop half the ice-cream into a bowl. Add one-third of the raspberry purée in dollops and swirl through ice-cream. Spoon into lined baking pan. Scatter pistachios and half the broken meringue over ice-cream.
Step 4 of 4
Swirl half of the remaining purée, reserving the remainder, through remaining ice-cream and spoon into prepared pan. Smooth top and cover with plastic wrap. Freeze for 4 hours or overnight. Turn ice-cream out on to a serving platter, top with berries and remaining broken meringue. Dust with icing sugar and slice and serve with reserved raspberry purée.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.