Berry crunch ice cream

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Serves: 2

By Lalix87



  • 2 egg yolk

  • 284ml double cream

  • 75g golden caster sugar

  • 2 tbsp vanilla bean paste

  • 500g raspberries

  • 426ml single cream

  • 2 waffle biscuits


<ol> <li>Cream together the eggs and sugar (ideally using an electric whisk) until light and fluffy.</li> <li>Heat the single cream and vanilla bean paste in a saucepan on a low heat until warm and then whisk into the egg mixture.</li> <li>Whip the double cream and fold into the egg mixture once cold.</li> <li>Pour the mixture into a plastic sandwich box (with lid) and freeze for 1 hour.</li> <li>Remove from the freezer and stir well, then replace in the freezer and continue to freeze until required.</li> <li>Place in the refrigerator 20 minutes before serving to soften slightly. Layer the ice cream over the fresh berries and waffle biscuits to serve.</li> </ol>

Additional Information

  • Cake/Dessert

  • Summer

  • Biscuit and sweets

  • Kids can help

  • Make Ahead

  • Can Freeze

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