Ice cream squares with berry salad

Both old and young love this simple but delicious dessert.

Makes 16 squares

Preparation time: 20 minutes, plus cooling time overnight

• 1 packet (200g) Eet-sum-mor shortbread biscuits

• 80ml butter, melted

• 1.2L Neapolitan ice cream

• 12 strawberries, cut into quarters • 125ml frozen berries (I used blackberries)

• 30ml castor sugar

• 15ml fresh lemon juice

• a sprinkling of fresh basil or mint (optional)

1 Crush the biscuits in a food processor and mix with the butter.

Line a 22 x 22cm square pan (1.2L capacity) with baking paper (this helps with the turning out afterwards) and press half of the crumb mixture on the bottom to form a crust.

2 Allow the ice cream to soften slightly then scoop out long strips with a spoon. Arrange the ice cream on the crust then use the back of a spoon (or the palm of your hand) to press it down. Continue until the pan is full. Now spread the rest of the crust on top of the ice cream in an even layer and also firm down gently. Cover and place in the freezer until hard.

3 Mix the fresh and frozen berries in a mixing bowl and sprinkle with the sugar and lemon juice. Leave for about 30 minutes so that the berries can thaw and the sugar creates the most delicious syrup.

4 To serve Cut the ice cream ‘cake’ into squares and serve with the berry salad. Garnish with micro herbs.

Tip For the little ones, insert an ice lolly stick into each square, with half a strawberry on the end so that they can eat on the go – the biscuit crust will hold the ice cream squares together just long enough for them to enjoy these treats.