Ice cream desserts needn't be fussy. This one's a snap, with berries blended with ice cream and sorbet then chilled in a crushed-cookie crust.
To easily crush the cookies, place them in a resealable plastic food-storage bag, and crush with a meat mallet, rolling pin or can of soup.
Cut into squares and serve on plates decorated with a few fresh raspberries.
Tropical Sunshine Flatcakes with Orange Cream
Molten Mocha Cakes