Course:    Beverage    Breakfast    Dessert    Dinner    Dressing    Entree    Lunch    Side Dish    Snack |
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Average Rating |  ?
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| | No. of Servings |   16 | Approximate Cost |   $16.88
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| | | Ingredients: | | 250.00 g | gingernuts (GF)   | 80.00 g | almonds sliced   | 80.00 g | butter   | 1.50 l | ice cream   | 300.00 g | frozen raspberries   | 175.00 g | dark chocolate chips   | |
Directions:
1) Soften icecream
2) Toast almonds by spreading them out on a large tray and baking them at 180°C - keep an eye on them and toss them so they are evenly browned. Set aside to cool
2) Food processor gingernuts and mix melted butter to make bases in springform tins
3) Crush rasberries into small pieces and mix with chocolate chips into softened iceream. if you only have large chocolate buttons chop them roughly.
4) Pour into springform tins
5) Top with almond slivers just before serving.
6) Re-freeze |
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