Ingredients:
- 1 x 1.25L ctn Streets Blue Ribbon vanilla ice-cream
- 2 x 120g punnets raspberries
- 125g Arnott's Granita biscuits
- 60g butter, melted
- 2 x 250g pkts cream cheese, at room temperature
- 70g (1/3 cup) caster sugar
- 125ml (1/2 cup) thickened cream
Transfer the ice-cream to a large bowl. Set aside at room temperature to soften slightly.
- Meanwhile, place the raspberries in a bowl and use a fork to coarsely mash.
- Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until almost combined. Transfer to a bowl and use your hands to mix until well combined.
- Use an electric beater to beat the cream cheese and sugar in a bowl until smooth. Add the cream and beat until just combined.
- Add the cream cheese mixture to the ice-cream and fold until well combined. Reserve 1/4 cup of the biscuit mixture. Add the remaining biscuit mixture to the ice-cream mixture and fold until just combined. Add the mashed raspberries and fold to create a swirled effect.
- Pour the mixture into a 6cm-deep, 20 x 10cm (base measurement) loaf pan. Sprinkle with the reserved biscuit mixture to evenly coat. Cover with plastic wrap or foil. Place in the freezer for 6 hours or overnight, or until firm. Remove the ice-cream from the fridge 5-10 minutes before serving to soften slightly. Scoop among serving bowls and serve immediately. / taste.com.au
Nutrition:
| Energy 2475kJ | Fat saturated 29.00g |
| Fat Total 44.00g | Carbohydrate sugars - |
| Carbohydrate Total 40.00g | Dietary Fibre 2.50g |
| Protein 10.00g | Cholesterol - |
| Sodium - |
