Strawberry Ice Cream Sandwich

1. 1

   Bloom gelatin in cold water for 5 mins. Puree chopped strawberries and sugar then strain. Place 3 tbsp puree in a small saucepan and heat. If using sheet gelatin, squeeze out any excess liquid. Dissolve gelatin in warm puree. Combine with remaining puree then add liqueur. Chill until beginning to gel.

2. 2

   Place 1 wafer on a serving plate and surround with a cake ring. Fold diced strawberries, meringue and whipped cream into puree. Transfer to cake ring and smooth. Place second wafer on top and press lightly. Freeze for at least 5 hours, preferably overnight.

3. 3

   To serve, remove from freezer and let sit at room temperature for 10 mins. Remove cake ring and cut into wedges. Serve with caramel sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.