Shortbread toffee crumble ice cream bars

Method

1. Line a 28 x 18cm baking tin with double foil or baking parchment, leaving some overhanging.

2. Mix the crushed shortbread and butter, then tip just over half into the tin, smoothing it out. Pop in the freezer for about 15 minutes, or until firm.

3. Spread the ice cream over the base, smoothing the top. Freeze again for about 30 minutes, until set.

4. Warm the dulce de leche or toffee sauce until just pourable (but not hot) and slowly drizzle over the ice cream. Break up the remaining shortbread mixture with your fingers and sprinkle over the sauce, like a crumble topping. Freeze again until firm (at least 4 hours) then remove from the tin, using the foil. Cut into bars.

Cook's Notes: Oh my, this recipe is so good I can hardly bear to share it with you. But share I must, for I have been known to banish everyone else from the kitchen- unusually- to do the washing-up by myself, with the express intent to eat another slab of this divine pudding all on my own. It is not grown-up and it is not pretty. But as I said: my, is it good!

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Ingredients

450g plain and/or choc-chip shortbread, crushed
125g Butter, melted
1.2-1.3 litres best vanilla ice cream, softened very slightly
450g jar of dulce de leche, (or about 300ml thick toffee sauce)

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