- 2 cups French vanilla ice cream, softened
- 1/4 cup salted cashews
- 1/4 cup fresh raspberries
- 1/4 cup fresh blueberries
- 1 tablespoon miniature semisweet chocolate chips
- 1 tablespoon caramel ice cream topping
- 1 individual graham cracker tart shell, broken into large pieces
- In a bowl, combine the ice cream, cashews, berries, chocolate chips and caramel topping until blended. Gently fold in graham cracker pieces. Serve immediately. Yield: 5 servings.
Originally published as Berry Cashew Ice Cream in Simple & Delicious July/August 2006, p31
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