Frozen raspberry honeycomb pie

Frozen raspberry honeycomb pie

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 30 mins Cook: 5 mins plus chilling time

Easy

Serves 12
A sweet treat, packed with ice cream, honeycomb and raspberries to satisfy any sweet tooth.

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal411
  • fat27g
  • saturates16g
  • carbs40g
  • sugars35g
  • fibre2g
  • protein4g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 250g caramel biscuits, such as Lotus or Speculoos
  • 85g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 500g tub vanilla ice cream
  • 400g raspberries
  • 150g honeycomb, broken up
    Honeycomb

    Honeycomb

    hunnee-kohm

    Confectionery honeycomb is known by many names around the world, including hokey-pokey or cinder…

  • 150ml pot double cream
  • 100g muscovado sugar
  • 75g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  1. Put the caramel biscuits in a food processor and blitz to crumbs. Add the melted butter and blitz again until well combined. Use the biscuit crumbs to line a deep 22cm fluted tart tin, pressing the crumbs into the base and up the sides with the back of a spoon until really compact. Chill for 30 mins while you prepare the filling.

  2. Remove the ice cream from the freezer 20 mins before you’re ready to use it. Tip the raspberries into a bowl, reserving a handful, and lightly crush about half with the back of a fork until juicy. Once the ice cream has softened, tip into another bowl and mash with the back of a spoon until pliable but not totally defrosted. Add the raspberries and half the Honeycomb, then ripple together.

  3. Remove the tart case from the fridge and tip the raspberry ice cream mixture into the centre, smoothing out to the edges. Top with the reserved raspberries and honeycomb, pushing them down into the ice cream layer a little, then freeze for 4 hrs until frozen solid.

  4. To make a caramel sauce, put the cream, sugar and butter in a saucepan with a good pinch of salt, and bring to a simmer. Bubble for 5 mins until it’s the consistency of caramel, then cool for 2 mins before serving with slices of the pie. Will keep for 1 week.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
edigweed
16th Aug, 2014
Fantastic dessert! This was so lovely and went down so well, I will definitely be making this again! I used Cadburys Crunchies which added some lovely milk chocolate! Highly recommended!
carolinedownes
8th Aug, 2014
Agree with those for whom the honeycomb was sticky rather than crispy. Tastes okay but not good texture. By the way if I want to shop at Marks & Spencer your immoveable advert does not tempt me it is quite simply in the way and very annoying.
steph_foster
18th Jul, 2015
The ingredients have a pot of double cream, but there is no mention on it in the instructional part of the recipe... Help please?!
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.