Tropical ice-cream pie

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

For the base:
160 g oats
12 Woolworths soft-eating Turkish apricots
4 T coconut oil
2 T Woolworths almond nut butter
For the filling:
1 litre Woolworths mango frozen yoghurt
2 granadillas, halved, for serving
1 lime, zested, for serving

Cooking Instructions

Blend all the ingredients for the base in until well combined.

Press the mixture into a 22 cm round tin and place in the freezer until ready to serve, or leave at room temperature.

Scoop the frozen yoghurt into the base. Scoop out the granadilla pulp and drizzle over the frozen yoghurt and sprinkle over lime zest.

Serve immediately.

Cook's note: When pressing the crumb, oats or seed crust into a pie dish or tin, don’t be too enthusiastic about it. Press just hard enough to create a firm base – too hard and the crust could turn sticky if you aren’t freezing it, making it hard to slice. Popping it into the freezer for 20–30 minutes before adding the filling guarantees a firm base.

Discover more ice-cream recipes here.