Very berry ice-cream pie

Very berry ice-cream pie

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  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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