INGREDIENTS
250 g Arnott’s Scotch Finger
biscuits or Arnott’s Gluten
Free Scotch Finger biscuits
100 g unsalted butter,
melted
600 ml thickened cream
395 g can condensed milk
1 cup frozen mixed berries
METHOD
1. 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.
2. Set aside while you make the ice cream.
3. In a large bowl combine cream and condensed milk. Using
an electric mixer, beat the mixture for approx. 3 mins until
firm peaks.
4. 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.
5. Top with remaining ice cream and biscuit crumb mixture.
6. Place in freezer overnigh
