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Arnott's Choc Ripple & Cherry Ice-cream Tart

  • Kid friendly
  • Something quick
  • No bake

Arnott's product: Choc Ripple

Prep time: 10 min

Cooking time: None

Chill time: 3 hours

Serves: 8


1 x 250g packet Arnott’s Choc Ripple biscuits
60g butter, melted
1 tbsp milk
1 litre vanilla ice-cream
1 x 425g can black cherries, well-drained
Pre-prepared chocolate sauce


  • Place biscuits into a food processor and blend until resemble coarse breadcrumbs.
  • Add melted butter and milk. Stir until combined. Press onto base, and sides, of a 22cm loose bottomed flan tin.
  • Place ice cream into a large bowl, and let stand to soften slightly at room temperature.
  • Stir in cherries then pour into biscuit base. Place into the freezer and freeze for at least 6 hours or overnight until frozen and hard. Serve with chocolate sauce, if desired.

For a simple twist:

  • Substitute canned, or frozen, raspberries or blueberries in place of the cherries or use chocolate ice cream in place of vanilla.