Ingredients
3 cups frozen strawberries (360g)
¼ cup strawberry jam
½ x 210g packet Arnott’s Iced Vovo biscuits
1 litre tub Sara Lee Strawberries & Cream ice-cream
Method
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Combine strawberries and jam in a medium saucepan. Stir over a low heat until jam is melted and berries are thawed. Bring to boil.
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Gently boil, stirring occasionally, for about 5 to 6 minutes, or until slightly thickened. Transfer to a heatproof jug. Cool slightly.
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Cut four of the biscuits in half lengthways. Reserve for decoration. Coarsely chop remaining biscuits.
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To serve, divide chopped biscuits among four serving glasses. Top each with two scoops of ice-cream. Drizzle with sauce. Decorate with reserved biscuits.
