Name: Frozen raspberry honeycomb pie
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 12
Ingredients: 250g caramel biscuits, such as Lotus or Speculoos; 85g butter melted; 500g tub vanilla ice cream; 400g raspberries; 150g honeycomb broken up; 150ml pot double cream; 100g muscovado sugar; 75g butter

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Frozen raspberry honeycomb pie

Frozen raspberry honeycomb pie

Good Food team

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Serves 12

Easy

Prep: 30 mins

Cook: 5 mins

plus chilling time

A star rating of 3 out of 5.2 ratingsRate

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

Freezable

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Alternatives

Complete the dish

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Honeycomb

A star rating of 3.8 out of 5.131 ratings

Simple chocolate sauce

A star rating of 4.3 out of 5.22 ratings

Ingredients

Nutrition

Units:

MetricUS

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

melted
500g tub vanilla ice cream
400g raspberries
150g honeycomb

broken up
150ml pot double cream
100g muscovado sugar
75g butter

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Nutrition: per serving

kcal411
fat27g
saturates16g
carbs40g
sugars35g
fibre2g
protein4g
salt0.3g

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, August 2014

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A star rating of 3 out of 5.2 ratings

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