100g box mini meringues
600ml tub thickened cream
1 teaspoon vanilla bean paste
395g can sweetened condensed milk
1 cup frozen raspberries
200g tub Fresh Berry Farm Summer Berries in berry sauce
Ice-cream wafers, fresh strawberries and extra berry sauce, to serve
Coarsely chop half the meringues.
Beat cream and vanilla in a large bowl of an electric mixer until firm peaks form. Using a whisk, fold in condensed milk. Using a spatula, fold in frozen raspberries and chopped meringues. Add half the berry sauce. Gently swirl through to create a rippled effect.
Pour into a 14cm x 24cm large loaf pan. Drizzle remaining berry sauce over top. Using a flat-bladed knife, swirl through mixture. Lightly crush a few of the remaining meringues. Sprinkle over top. Cover pan with a sheet of baking paper, then plastic wrap. Freeze overnight.
Serve scoops of ice-cream with wafers, strawberries and extra sauce.