300 g Anzac Cookies
80 g unsalted butter, melted
1 litre Vanilla Ice Cream (store bought), softened
1/2 cup passion fruit puree (optional) (can substitute with lemon curd)
Seasonal fruits, to decorate
Icing Sugar, to dust
Place the cookies in a food processor. Process until fine crumbs. Add melted butter and mix to combine. Using your fingertips, press biscuit mixture over base and sides of a 14 by 5 inch rectangular pan (with a removable bottom). Freeze for 15 minutes or until firm.
Pour the softened ice cream on to the prepared tart case. Transfer carefully to the freezer. Freeze for at least 4 hours, preferably overnight. Remove from freezer 10 minutes before serving.
Drizzle with passion fruit puree or dot with lemon curd. Top with fruits. Dust with icing sugar.