Preparation time is 20minutes
Total time is 20minutes
Serve is for 16 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
16
- 1 cup Woolworths pistachio kernels, lightly toasted
- 250grams butternut biscuits, broken
- 1 1/2teaspoons Woolworths ground cinnamon
- 80grams Woolworths unsalted butter, melted
- 2L Woolworths vanilla ice-cream, softened slightly
- 500grams strawberries, hulled
- 375grams raspberry jam
Nutrition per serving
1560kJ / 372Cal
1560 Kilojoules or 372 Calories
18% of daily energy intake*
Protein
4.9grams
Fat
18.5grams
Carbs
44.8grams
Sugars
33.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Set the mood with this stunning ice-cream slab cake topped with strawberries and sprinkled in toasted pistachios. Dessert never looked so good.
Method
Step 1 of 4
Line a 5cm-deep, 20.5x26cm pan with baking paper, extending 5cm above the edges on all sides. Process pistachio in a food processor until finely chopped. Reserve 2 tbs pistachio in a bowl. Add biscuits and cinnamon to the processor and pulse until a coarse crumb forms. Add ¼ cup to the reserved pistachio and set aside for the topping.
Step 2 of 4
Add butter to the processor and pulse until the mixture just comes together. Transfer mixture to the prepared pan, pressing down with the back of a spoon. Freeze for 1 hour or until firm.
Step 3 of 4
Top biscuit base with half of the ice-cream and level surface. Freeze for 1 hour. Thinly slice 250g strawberries. Place in a bowl with jam. Spread strawberry mixture over ice-cream and freeze for 1 hour or until slightly firm.
Step 4 of 4
Spoon remaining ice-cream over jam mixture and freeze for 4 hours or overnight until firm. Slice remaining strawberries and arrange over top of ice-cream. Sprinkle with reserved pistachio mixture. Cut into pieces to serve.
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