When you are born in Australia, Christmas is a HOT time of year. Christmas Day is either at the beach or if you are having a family lunch at home, the air conditioner is on and you're eating fresh seafood, summer salads and of course, a BBQ is on outside. This year we are adding this CocoFrio Christmas Ice Cream Tart to the dessert menu to keep us nice and cool.

Vegan Christmas Ice Cream Tart

Serves 6-8

Biscuit Base:

500g gf hard biscuits (I have used choc chip biscuits)

170g vegan butter at room temperature (coconut based)

Ice Cream Filling:

500g tub Cocofrio Choc Raspberry Ripple

25 gf vanilla meringue drops, broken into pieces

1 cup frozen berries, chopped into pieces

To decorate:

8 vanilla meringue drops




Mint leaves

  1. Place biscuits into a food processor and pulse until resembles crumbs. Add vegan butter and pulse until combined. Pour into base of tart tin with removable bottom and spread out evenly. Place into freezer for 1 hour.

  2. Allow Cocofrio Ice Cream to sit at room temperature for 15 minutes then pour into a deep bowl. Add the meringue and frozen berries and combine well. Pour over the biscuit base and spread out evenly. Place into freezer for two hours.

  3. Layer fresh berries, meringue drops and mint leaves over the top to decorate. Using a knife dipped in hot water, cut into desired size pieces and serve immediately.

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