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
Combine strawberries and jam in a medium saucepan. Stir over a low heat until jam is melted and berries are thawed. Bring to boil.
Gently boil, stirring occasionally, for about 5 to 6 minutes, or until slightly thickened. Transfer to a heatproof jug. Cool slightly.
Cut four of the biscuits in half lengthways. Reserve for decoration. Coarsely chop remaining biscuits.
To serve, divide chopped biscuits among four serving glasses. Top each with two scoops of ice-cream. Drizzle with sauce. Decorate with reserved biscuits.