Prep:  25 min + freezing time
Serves:  8
Average: 4.4 (10 votes)
Recipe by: Sydney Markets
Easy ‘make-ahead’ chilled dessert that your family and guests will love!

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Summer Fruit Raspberry Ice-cream Slice
  1. Line a rectangle (16cm x 26cm base) shallow baking pan with baking paper, leaving a 2cm overhang on all edges.
  2. Place ice-cream into large bowl and set aside to defrost slightly. Meanwhile, place raspberries and icing sugar into a bowl and crush with a fork to form a rough puree. Swirl puree through ice-cream. Transfer ice-cream to the prepared pan, press into pan and smooth top. Cover and freeze for 4-5 hours or overnight.
  3. To serve, slice peaches and nectarines. Transfer ice-cream to a chilled tray. Top with peaches, nectarines and raspberries. Drizzle with passionfruit pulp and sprinkle with chocolate. Slice and serve immediately.
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