Berry crunch ice cream

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Prep time:

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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


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

Additional Information

  • Can Freeze

  • Make Ahead

  • Kids can help

  • Biscuit and sweets

  • Summer

  • Cake/Dessert

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