1 litre tub vanilla ice-cream
½ x 200g packet hundreds and thousands biscuits, finely chopped
85g packet raspberry-flavoured jelly crystals
1 ½ cups frozen raspberries
Sliced fresh strawberries and raspberries, to serve
Place two x 6-hole silicone muffin pans (½-cup capacity) on a large tray. Line bases with rounds of baking paper.
Place ice-cream in a large bowl. Stand at room temperature for about 10 minutes, or until slightly softened. Stir in biscuits. Spoon evenly into muffin holes. Smooth over tops. Freeze for 1 hour, or until firm to touch.
Place jelly crystals in a large heatproof jug. Add 1 cup boiling water. Stir until crystals are dissolved. Stand for 20 minutes to cool slightly.
Blend frozen raspberries and cooled jelly mixture in a blender until smooth. Pour evenly over ice-cream in muffin pans. Smooth over tops. Cover. Freeze overnight, or until firm.
Turn out ice-cream bombes from pan. Serve with strawberries and raspberries.
TIP! Silicone muffin pans are available from most major supermarkets. Replace raspberry-flavoured jelly crystals with strawberry for a different flavour.