- Vegetarian
Our raspberry nougat ice cream is a delicious way to cool down this summer. Made with meringue, nougat, almond, biscuits and raspberries, it’s an irresistible combo.
- Serves10
- Cook time5 minutes
- Prep time10 minutes, + Cooling and 6 hours freezing time
Ingredients
- 2 tbs icing sugar
- 300g frozen raspberries
- 2L vanilla ice cream, softened
- 30g Coles Vanilla Flavoured Meringue Kisses, coarsely chopped
- 120g nougat, coarsely chopped
- 1/4 cup (40g) dry-roasted almonds, coarsely chopped
- 4 Arnott’s Butternut Snap Cookie biscuits, finely chopped
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the icing sugar and half the raspberries in a saucepan over medium heat. Cook, stirring, for 4 mins or until the raspberries collapse. Strain through a fine sieve into a heatproof bowl. Discard the solids. Set aside to cool.Step 2
Grease an 8-cup (2L) pudding basin and line with plastic wrap, allowing the sides to overhang. Combine ice cream, meringue, nougat, almond, biscuit and remaining raspberries in a large bowl. Add half the icing sugar mixture and gently fold to marble. Spoon into the prepared basin. Cover with overhanging plastic wrap. Place in the freezer for 6 hours or overnight to freeze.Step 3
Turn ice cream bombe onto a serving plate. Drizzle with the remaining icing sugar mixture. Serve immediately.
Serve withraspberries, blackberries, vanilla meringue kisses, nougat and butternut snap biscuit crumbs
Recipe tip
COOK STORE. SAVE.
Swap the pan: Don’t have a pudding basin? Freeze the mixture in a lined loaf pan, then scoop or cut into slices to serve.
Raspberry nougat ice cream bombe
- Serves10
- Cook time5 minutes
- Prep time10 minutes, + Cooling and 6 hours freezing time
Ingredients
- 2 tbs icing sugar
- 300g frozen raspberries
- 2L vanilla ice cream, softened
- 30g Coles Vanilla Flavoured Meringue Kisses, coarsely chopped
- 120g nougat, coarsely chopped
- 1/4 cup (40g) dry-roasted almonds, coarsely chopped
- 4 Arnott’s Butternut Snap Cookie biscuits, finely chopped
Description
Our raspberry nougat ice cream is a delicious way to cool down this summer. Made with meringue, nougat, almond, biscuits and raspberries, it’s an irresistible combo.
Method
Step 1
Place the icing sugar and half the raspberries in a saucepan over medium heat. Cook, stirring, for 4 mins or until the raspberries collapse. Strain through a fine sieve into a heatproof bowl. Discard the solids. Set aside to cool.Step 2
Grease an 8-cup (2L) pudding basin and line with plastic wrap, allowing the sides to overhang. Combine ice cream, meringue, nougat, almond, biscuit and remaining raspberries in a large bowl. Add half the icing sugar mixture and gently fold to marble. Spoon into the prepared basin. Cover with overhanging plastic wrap. Place in the freezer for 6 hours or overnight to freeze.Step 3
Turn ice cream bombe onto a serving plate. Drizzle with the remaining icing sugar mixture. Serve immediately.
Serve withraspberries, blackberries, vanilla meringue kisses, nougat and butternut snap biscuit crumbs