Strawberry shortcake ice cream
Make this ahead of time and keep for an indulgent after-dinner treat
Preparation time: 15 minutes, plus freezing
400g (14oz) strawberries, hulled
1 litre (1¾ pints) vanilla ice cream
200g (7oz) all-butter shortbread fingers, broken into small pieces
4 tbsp caramel dipping sauce
1. Thinly slice 4 of the strawberries and roughly chop the remainder. Line a 1.5-litre loaf tin with a double layer of cling film, allowing for some overhang. Arrange the sliced strawberries in the base of the tin.
2. Using a large knife, roughly chop the ice cream then mix with the chopped strawberries and the shortbread pieces. Spoon half of the mixture into the prepared tin, patting down firmly so there are no air bubbles.
3. Dot the caramel sauce on top of the ice cream then cover with the remainder of the mixture, firmly smoothing over the surface. Fold over the overhanging cling film and place in the freezer for several hours or overnight until very firm.
4. To serve, gently lift out the ice cream and remove the cling film. Leave to soften for 10–15 minutes then slice thickly with a large knife.
To make it extra easy to turn out the ice cream, place a long strip of parchment paper in the tin before lining with cling film.
Recipe and image courtesy of waitrose.com