Blueberry And Ginger Ice Cream Bars - June Recipe
Blueberry And Ginger Ice Cream Bars
Equipment
- High-sided 18.5 x 13.5cm baking dish
- Food processor
- Rubber spatula
- Parchment paper
Ingredients
- 75 g almonds toasted
- 250 g Ginger nut biscuits
- 100 g unsalted butter melted
- 750 ml vanilla ice cream
- 100 ml condensed milk
- 125 g frozen berries blueberries
To serve
- 125 g blueberries
- 100 g white chocolate
Instructions
- Grease and line the bottom and sides of a 18cm tin with non-stick parchment. In a food processor blitz the toasted nuts and ginger biscuits to a fine crumb. Melt the butter in a medium sized bowl and add the crumb to this, mix until it comes together. Spoon the crumbs firmly into the lined tin and set aside in the fridge for 20 minutes to firm up.
- Blitz the ice cream, condensed milk and frozen blueberries in a food processor until smooth. Pour this ice cream mixture over the biscuit base and put in the freezer for about 6 hours or until firm.
- When ready to serve, remove from the tin Slice in 5 long bars, then divide each bar in 3 to give you 15 in total. Scatter with the remaining blueberries, drizzle over the white chocolate and serve.
Notes
A stunning treat and quick fix solution to your sweet tooth’s cravings.
Nutrition
Calories: 240kcal
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