Frozen ice cream tart

About 8 servings
Frozen ice cream tart
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  • 12 digestive biscuits
  • 300 ml double cream
  • 1 tsp Dansukker Vanilla Sugar
  • 3 egg yolks
  • 100 g cream cheese
  • 180 g Dansukker Icing Sugar
  • 3 egg whites

Flavourings (optional)

  • 75 ml punch or liqueur
  • 100 g fruit or berries, mashed or liquidised
  • 100 g chopped chocolate + 100 g roasted chopped hazelnuts

Crush the digestive biscuits in the base of a springform pan. Set aside. Whip the cream and vanilla sugar until soft peaks form. In a separate bowl, whisk the egg yolks, cream cheese and icing sugar until fluffy. If desired, add a flavouring of your choice. In a third bowl, whisk the egg whites until firm. Fold the whipped cream into the cream cheese mixture, then gently fold in the egg whites. Spread the mixture over the crushed digestives in the pan. Freeze for at least 2 hours. Decorate the pie with fresh fruit, berries or a little grated chocolate.

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