400g ripe strawberries (hulled)
400ml good quality vanilla ice cream
6 meringue nests (crumbled)
Line a 900g loaf tin with cling film. Using a potato masher, mash the strawberries lightly until they resemble a rough puree. Add the ice cream and continue mashing until there are swirls of pink, white and red!
Gently stir in the crumbed meringue nests. Spoon into the lined loaf tin pressing into the corners and fold the cling film over the top.
Freeze for at least 4 hours or overnight. Remove from the freezer. Shake the tin and run a knife around the edges to dislodge from the tin. Remove the cling film.
Serve sliced with fresh strawberries and mint leaves.
Serves 8 to 10 people.
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