1 (2 lt ) tub Creamery Novelties Strawberry Ice Cream

1 cup frozen strawberries

½ cup sugar

¾ cup prepared sorrel

2 tbsp balsamic vinegar

Pinch of salt

1 tbsp cornstarch dissolved in a little water

7 – 9 shortbread cookies, crumbled  


  1. Place the strawberries in a saucepan or frying pan over medium heat.
  2. Add the sugar, salt, balsamic vinegar and sorrel. Stir well. Add the dissolved cornstarch and mix well. Leave to cook over the heat, about 3 – 5 mins, stirring intermittently. The mixture will reduce to a syrup like consistency.
    Remove from heat and let cool to lukewarm.
  3. Assemble the crumble. Sprinkle some of the crumbled cookies in a medium glass baking dish. Top with some of the Creamery Novelties Strawberry Ice Cream and spread into an even layer. Drizzle with the strawberry sorrel syrup. Sprinkle with some more crumbled cookies.
  4. Repeat the layers ending with the syrup and cookies on top. Cover with plastic wrap and place in freezer for at least 2 hours to overnight.
  5. Cut into squares and serve topped with whipped cream.

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