FOR THE ICE CREAM
• 397g tin condensed milk
• 600ml double cream
• 1 tsp vanilla bean paste or
vanilla extract
FOR THE SHORTBREAD
• 200g plain flour
• 150g butter, cubed
• 75g caster sugar
FOR THE STRAWBERRY CASSIS SAUCE
• 250g strawberries, hulled(150g chopped, 100g quartered)
• 2 tbsp cassis
YOU’LL ALSO NEED…
• Electric mixer; mini chopperor stick blender; 900g loaf tinor freezerproof containerlined with cling film; 20cm x20cm square cake tin, greasedand lined with compostablebaking paper
1 Put the condensed milk, creamand vanilla in a mixing bowl,then use an electric mixer tobeat until thick. Scrape into theloaf tin/container, cover, thenfreeze for 6 hours or overnight.
2Next, make the shortbread.Heat the oven to 160°C/140°Cfan/gas 3. Put the flour andbutter in a mixing bowl, thenrub together with your fingertipsuntil the mixture resemblesbreadcrumbs. Stir in the sugar,then mix until it comes together.Tip into the cake tin, lightlypress down with the back ofa spoon to level, then bake for25-30 minutes until pale andsandy to the touch. Score into8 fingers, then cool in the tin(see Make Ahead).
3 For the sauce, whizz the 150gchopped strawberries in a minifood processor (or use a stickblender) with the cassis untilsmooth. If you don’t want seeds,push the purée through a sievewith the back of a spoon.
4 To assemble, drizzle 1 tspsauce into 6 sundae/wineglasses, crumble in someshortbread, top with ice creamand quartered strawberries,then repeat, drizzling theremaining sauce on top.