Delicious Berry Ice Cream Pastry Recipe

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). In a large mixing bowl, combine almond flour and sugar.

In a separate bowl, whisk the eggs and vanilla extract together until well combined. Gradually add the egg mixture to the dry ingredients, stirring until just combined.

Pour the batter into a greased baking dish and bake for about 20-25 minutes, or until the top is golden brown and a toothpick comes out clean. Allow the biscuit to cool completely.

In a saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat until the berries begin to break down and release their juices, stirring occasionally.

Allow the mixture to simmer for about 10 minutes, or until it thickens slightly. Remove from heat and let it cool.

In a chilled mixing bowl, whisk the heavy cream until soft peaks form. This should take about 3-5 minutes.

In another bowl, combine the sweetened condensed milk and vanilla extract. Gently fold the whipped cream into the condensed milk mixture until well combined, being careful not to deflate the cream.

Once the almond biscuit has cooled completely, place it in a serving dish. Spread the berry filling evenly over the biscuit layer.

Next, pour the prepared ice cream cream over the berry filling, smoothing it out with a spatula. Cover the dish with plastic wrap and freeze for at least 4 hours or until firm.

In a small saucepan, melt the chocolate and vegetable oil together over low heat, stirring frequently until smooth.

Remove from heat and let it cool slightly before drizzling over the frozen dessert just before serving.

When ready to serve, remove the dessert from the freezer and let it sit for a few minutes to soften slightly. Cut into squares and drizzle with the gourmet glaze.

Enjoy this delightful berry ice cream pastry with family and friends!