Ingredients Checklist
- 250g Arnott’s Scotch Finger biscuits or Arnott’s Gluten Free Scotch Finger biscuits
- 100g unsalted butter, melted
- 600ml thickened cream
- 395g can condensed milk
- 1 cup frozen mixed berries
Instructions
- Line a 24 x 13 x 6.5 cm baking tin with baking paper. Place biscuits in a food processor and pulse until fine crumbs. Add butter and pulse until combined.
- Set aside while you make the ice cream.
- In a large bowl combine cream and condensed milk. Using an electric mixer, beat the mixture for approx. 3 mins until firm peaks.
- Spoon 1/3 of the scotch finger crumb mixture into your baking tin and press down to form a base. Add in half the ice cream mixture, and layer with frozen mixed berries and another 1/3 of the biscuit crumb mixture.
- Top with remaining ice cream and biscuit crumb mixture.
- Place in freezer overnight.
- To serve, turn out onto a platter and top with extra fresh berries.
