Enjoy the flavours of a classic British dessert with this summery ice cream cake.
Remove the ice cream from the freezer and leave to soften for 10 minutes. Lightly oil a 1kg (2lb) loaf tin and line with a double layer of clingfilm. Make sure there is enough to hang over the edges to complete step 5.
Spoon the strawberry ice cream into the loaf tin and smooth flat. Blitz half the strawberries in a blender with the icing sugar.
Scatter the chopped strawberries and crushed meringues over the ice cream, and then drizzle over the strawberry purée.
Spread the Cornish Cream ice cream over the purée and smooth flat. Fold the clingfilm over the top and freeze for 4 hours, or until solid.
Set aside for 10 minutes to soften. Turn out onto a serving dish, remove the clingfilm, cut into thick slices and serve with extra strawberries on the side.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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