Easy Ice Cream Dessert
Layers of vanilla ice-cream with crunchy meringue, fresh berries and white chocolate. The easiest showstopper dessert you will ever make.
vanilla ice cream
10 – 12
white and pink store-bought meringues
Line a 25 cm long bread tin with cling wrap.
Thaw the ice cream for 5 minutes or until it is soft enough to scoop.
Scoop half of the ice cream in the bottom of the bread tin and use the back of a spoon to level it.
Take a few meringues and crush it with your hand on top of the bottom layer ice-cream.
Top with half of the raspberries and dice a few of the strawberries on top of the crushed meringue.
Scoop the other half of the ice cream on top of the meringue and fruit.
Cover with clingfilm and freeze for 3 hours minimum.
When ready to serve, tip the ice cream out onto a serving plate and decorate with the rest of the berries, crushed and whole meringues and sprigs of mint.
Lastly, use a vegetable peeler and make white chocolate shavings to scatter on top of the ice cream dessert.