Recipe by: https://www.4ingredients.com.au/
Time: 1 hour
Ingredients
- 300 grams Anzac biscuits
- 80 grams unsalted butter melted
- 1 litre creamy Vanilla Ice Cream softened
- 200g jar lemon curd
- Seasonal berries to serve optional
Method
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Place the biscuits in a food processor. Process until fine crumbs. Add melted butter and mix to combine.
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Using your fingertips, press the biscuit mixture over the base of a paper lined 20cm cake tin (with a removable bottom).
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Freeze for 15 minutes or until firm.
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Pour the softened ice cream into a large bowl and add the lemon curd. Beat with electric beaters until nice and smooth.
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Pour over the biscuit base.
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Cover with cling wrap and transfer carefully to the freezer. Freeze overnight.
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Remove from freezer 5 minutes before serving. Top with fresh seasonal summer berries to serve.
