Ice Cream Sandwiches with Roasted Peaches & Blueberries

Makes 12

800g yellow peaches, stones removed and cut into wedges

1 tsp vanilla extract

385g sugar

125g blueberries

1 tbsp finely grated orange zest

12 sheets filo pastry

125g unsalted butter, melted

2 litres store-bought vanilla ice cream

Preheat the oven to 200°C (180°C fan forced). Place the peaches, vanilla and 165g of the sugar in a large bowl and toss to combine.

Place in a small roasting dish and bake in the oven for 15 minutes or until the peaches just start to soften. Add the blueberries and bake for a further 5 minutes. Remove from the oven and set aside until cool.

Meanwhile, place the orange zest with the remaining sugar in small bowl and mix well.

Lightly grease 2 large baking trays and line with baking paper.

Place one filo sheet on one baking tray, cover the remaining pastry sheets with a damp towel to prevent drying out.

Brush the filo sheet with melted butter and sprinkle with 1 tbsp of the orange zest-sugar mixture. Repeat with five more pastry sheets, making sure the top layer is sugar mixture. Repeat with the remaining 6 filo sheets on the second baking tray. Place in the oven and bake for 10-12 minutes until the pastry is golden and crisp. Remove from the oven.

Lightly grease a 20cm x 30cm slice tin. Place the tin over one of the pastry stacks and trim the edges along the sides of the tin. Repeat with the second stack.

Line the slice tin with baking paper. Place one pastry stack in the slice tin and place in the freezer until ready to use.

Soften the ice cream by beating for 30 seconds with an electric mixer, in two batches.

Quickly stir in the peach and blueberry mixture and spoon the ice cream onto the frozen pastry base in the slice tin.

Smooth the surface with a spatula or palette knife. Place the remaining pastry stack on top and place in the freezer for 4-5 hours or overnight.

Cut into 7cm squares with a sharp knife before serving.