Advertisement

  • 4 scoops strawberry cheesecake ice cream
    softened
  • a few fresh strawberries
    finely chopped
  • 8 Viennese whirls
    (or shortbread biscuits)

Nutrition: Per serving

  • kcal546
  • fat31g
  • saturates20g
  • carbs58g
  • sugars36g
  • fibre3g
  • protein6g
  • salt0.6g

Method

  • step 1

    Mix the ice cream with the strawberries and freeze until solid.

  • step 2

    Sandwich spoonfuls of the ice cream between the biscuits, then eat immediately.

Recipe from Good Food magazine, July 2018

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement