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Raspberry Ice Cream Slice

Bird’s Ice Cream mix with frozen raspberries makes a fantastic ice cream slice.

Prep Time: 10 mins
Cooking Time: 20 mins
Serves: 10

Meal Type:
Channel: ,


  • 200ml  Cold water
  • 50g Bird's Ice Cream Mix
  • 50g White Chocolate Angel Delight
  • 50g Frozen raspberries, defrosted and pureed


  • Melt the butter and mix with the Cheesecake Crumb Base.  Spread into a shallow 24cm x 24cm (10”x10”) tin (or similar sized tin) and chill until firm.
  • Place the cold water into a bowl fitted with a whisk attachment.  Add the Bird's Ice Cream Mix and the White Chocolate Angel Delight.  Blend in on slow speed for 30seconds.  Scrape down and whisk on high speed for 5 minutes until light, thick and creamy.  Whisk in the pureed raspberries..
  • Spoon the White Chocolate Ice Cream onto the Cheesecake Crumb Base.  Drizzle with raspberry coulis and freeze for at least 3 hours until frozen.
  • Portion and serve.

Additional Tips

Make peach drizzle pie by replacing the  raspberry puree with peach puree.