Ingredients
- clotted cream vanilla ice cream 1 litre
- strawberries 200g, hulled and roughly diced
- round shortcake biscuits 20
- freeze-dried strawberries 7g pack
Method
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Step 1
Spoon the ice cream into a food processor then scatter in the chopped strawberries. Pulse the processor until the strawberries are evenly whizzed through the ice cream, some blended in and some still in chunks.
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Step 2
Line a 22cm square tin with baking paper, then dollop in the ice cream and try to spread evenly. Cover with a second sheet of paper and smooth the top again to as flat as you can – it’s easier once the ice cream is covered with paper. Put in the freezer and re-freeze until solid, about 2 hours, or overnight.
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Step 3
Spread the freeze-dried strawberries on a plate, crumbling larger chunks between your fingers as you do. Remove the ice cream from the freezer and working quickly, using a spare biscuit as your template or a metal cutter with the same diameter, cut the ice cream with a sharp knife (or cutter) into 10 biscuit-sized circles.
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Step 4
Sandwich the ice cream between two biscuits. Roll one side of each into some freeze-dried strawberries to coat the ice cream, then sit back on a baking paper-lined tray and refreeze for an hour to firm up again before serving.
Nutritional Information
- Kcals 326
- Fat 18.9g
- Saturates 11.7g
- Carbs 33.7g
- Sugars 24.9g
- Fibre 1g
- Protein 4.6g
- Salt 0.3g
