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Tropical ice-cream pie

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Tropical ice-cream pie

Very berry ice-cream pie

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Very berry ice-cream pie

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Very berry ice-cream pie

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

For the base:

250 g Woolworths Carb Clever almond-and-cocoa nib granola
6 fresh Medjool dates, stoned
2 T coconut oil
4 T peanut butter

For the filling

1 litre Woolworths red berry medley frozen yoghurt
Frozen raspberries, for serving

Method

Blend all the ingredients for the base until well combined.

Press the mixture into 4 x 12.5 cm round tins or a large round tin and place in the freezer until ready to serve, or leave at room temperature.

Scoop the frozen yoghurt into the base and top with the frozen raspberries. Serve immediately.

Cook's note: Use Woolworths' Carb Clever almond-and-cocoa nib granola as the main ingredient in this base. It's made with seeds and nuts and is a great crunchy complement to Woolies' creamy Red Berry Medley frozen yoghurt.

Browse more ice-cream recipes here.