Barely even a recipe this requires very little effort and few ingredients. Just a determination to make a pudding with not much to hand. Raspberries and ice cream from the freezer and a pack of biscuits from the cupboard – I used digestives but you could happily use shortbread or ginger nuts. Equally whilst I only had vanilla ice cream available this would be fabulous with chocolate ice cream. A bit of bashing and mushing results in a pud that far exceeds expectations and made use of whittling lockdown provisions.
Raspberry biscuit ice cream cake
75g butter, melted
350g vanilla ice cream
200g raspberries divided into two lots of 100g
1 tablespoon icing sugar
Take the ice cream from the freezer and let it soften while you get on with the biscuits. If your raspberries are frozen do the same with them. Bash the digestives to crumbs in a bag, mix with the melted butter and put into a 20cm loose bottom tin. Mash 100g raspberries with the icing sugar and swirl into the ice cream, add the whole raspberries and pour the whole lot onto the biscuit base and freeze for an hour. This will serve as many, or as few, as you choose.