- 1¼ cups cream
- 1¼ cups Woolworths low-fat cream-flavoured yoghurt
- 350 g caster sugar
- 1¼ cups milk
- 2 x 200 g Bakers Eet-Sum-Mor biscuits packets
- 350 g raspberries
- 175 g blackberries
- 2 x 50 g Woolworths Nutty and Seedy snack bars
Whip the cream until soft peaks form. Fold in the yoghurt, caster sugar and milk and mix until the sugar has almost dissolved.
Pour into a freezerproof container and freeze for 2 hours. Crush the biscuits and press into the base of a 25 x 25 cm freezerproof container.
Fold the berries through the ice cream mixture, then pour over the biscuit base. Roughly chop the Nutty and Seedy bars and scatter over the ice cream.
Freeze for another 6–8 hours, or overnight for best results, before serving.
Chef's note: “A quick-and-easy way to make the most of the season’s berry harvest.”