Easy Ginger Nut and Passionfruit Ice Cream Slice
Ingredients
- 250g (1 pack) gingernut biscuits
- 90g vegan butter
- 500ml vegan vanilla ice cream (cashew ice cream used)
- 1/2 cup passionfruit pulp, fresh or canned
Preparation
Add the gingernut biscuits to a food processor and pulse until they form small crumbs. Transfer the crumbs to a bowl.
Melt the vegan butter in a saucepan over low heat until completely liquid. Pour the melted butter into the biscuit crumbs and mix thoroughly. Press the mixture into the base of a 20cm / 8inch square tin using the back of a spoon to create a firm layer. Place the tin in the freezer for 30 minutes.
After 20 minutes of the base setting, remove the vegan vanilla ice cream from the freezer and let it soften for 10 minutes. Then, spoon the softened ice cream roughly over the biscuit base. Allow the ice cream to defrost for an additional 5 minutes and then use a spoon to flatten it into an even layer. Place the tin back in the freezer for 3+ hours or until the dessert is ready to serve.
To serve, take the tin out of the freezer and let it stand for 5-10 minutes to slightly soften the base. Top the ice cream with passionfruit pulp and cut it into serving sizes.
Any leftovers can be stored in an airtight container in the freezer.