1 L vanilla ice-cream
160 g tub of vanilla yoghurt
fresh pulp of 1 passionfruit plus extra to serve
100 g frozen raspberries
1 cup fresh raspberries, to serve
30 g chocolate flake bar crumbled
- Soften 1L vanilla ice-cream in the refrigerator for 40 min. Stir through a 160g tub of vanilla yoghurt and the pulp of a fresh passionfruit. Arrange 6 cafe-style glasses on a baking tray and divide 100g frozen raspberries between the glasses. Spoon over the ice-cream mixture, cover the tray entirely with plastic wrap and freeze for 2 hr (or until required). Serve topped with extra raspberries, passionfruit pulp and a crumbled 30g Flake bar.