makes
12
prep
25 minutes
difficulty
Easy
makes
12
serves
preparation
25
minutes
difficulty
Easy
level
Ingredients
For the biscuit
- 400 g custard cream biscuits
- 100 g unsalted butter, plus extra for greasing the tin
- pinch of salt
For the ice cream
- 4 cardamom pods
- 600 ml thickened (double) cream
- 200 g condensed milk
- 2 tsp vanilla extract
- 200 g raspberries, halved
- 100 g pistachios, roughly chopped
Freezing time: at least 4 hours.
Instructions
- Line and grease the base and sides of a 23 cm square cake tin.
- For the biscuit base and top that makes the sandwich, blitz the custard cream biscuits to a fine crumb and put in a bowl. Melt the butter and pour it in with a pinch of salt.
- Take half the mixture, put in the base of the tin and spread into an even layer. Pop into the freezer and start making the ice cream.
- Crush the cardamom pods, remove the husks and crush the little black seeds to a fine powder. Pour the cream into a bowl with the condensed milk, vanilla extract and the cardamom powder and whisk till the cream comes to soft peaks.
- Take the tin out of the freezer. Add in half the ice-cream mixture and sprinkle over the raspberries and pistachios. Spread the rest of the ice cream on top in an even layer, using piping to stop the fruit from moving.
- Sprinkle over the rest of the biscuit mix. Leave in the freezer for at least 4 hours.
- When you are ready to eat, take out for 10 minutes to soften a little, then cut into squares.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
