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Directions Preparation:15min › Cook:20min › Extra time:6hours25min › Ready in:7hours
For the base: Preheat oven to 180C. Grease or line 23cm springform pan.
In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Press mixture into pan and bake for 20 minutes.
Cool completely before assembling.
Assembling the ice-creams: Remove 1 L ice-cream from the freezer and let it soften, but do not allow to melt. Spoon into a large bowl.
Add frozen blueberries, using a large metal spoon, gently folding the mixture, crushing the berries a bit, until all ingredients are well-combined. Spoon ice-cream mixture on top of the crust.
Cover and return to freezer for 30 minutes to firm up the first layer, then repeat steps 1 and 2 for the remaining 1 L ice-cream and raspberries. Cover and freeze for 4-6 hours before serving.
For the sauce: Combine all ingredients in a small saucepan. Stir over medium heat until cornflour dissolves. Cook until thickened, stirring occasionally, for 3-4 minutes. Let cool, then cover and refrigerate.
This recipe was edited by Allrecipes.com.au staff, to include measures and ingredients more familiar to Australian and New Zealand home cooks