Sweet memories

Create divine desserts, using Arnott's biscuits, that tap into nostalgia – but with a modern twist!

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Scotch Finger & berry ice-cream cake

SERVES 10 PREP TIME 15 MINUTES FREEZER TIME 12 HOURS+

The ideal summer celebration dessert. It's best to make it a day ahead so the layers are completely frozen. Take it out of the freezer about 5 minutes before serving to soften slightly, making it easier to cut into slices.

250g packet Arnott's Scotch Finger biscuits (or 250g Arnott's Gluten Free Scotch Finger biscuits)

100g unsalted butter, melted

600ml thickened cream

395g can sweetened condensed milk

1 cup (150g) frozen mixed berries fresh mixed berries, cherrries and icing sugar (ensure gluten free, if required), to serve

1 Line a 6cm x 13cm x 24cm loaf tin with baking paper, extending the paper 2cm above edge of tin.

2 Place Scotch Finger biscuits in the bowl of a food processor and pulse until fine crumbs form. Add melted butter and pulse until combined. Press a third of the biscuit mixture firmly into base of tin. Cover and refrigerate until needed. Reserve remaining biscuit crumbs.

3 In the bowl of an electric mixer, beat cream and condensed milk for 3-4 minutes or until firm peaks form.