date:Aug 16, 2013
Ingredients
1/3 cup strawberry conserve
2 cups (500ml) strawberry and cream ice-cream, softened
2 cups (500ml) vanilla ice-cream
12 mini vanilla meringues, chopped
2 cups (500ml) chocolate ice-cream
6 dark Lindt Lindor balls, roughly chopped
250g strawberries, hulled, quartered
2 tablespoons caster sugar
1 tablespoon brandy
Method
1. Grease a 7cm-deep, 9cm x 22cm (6 cup-capacity) loaf pan. Line base and sides with baking paper, allowing paper to extend 5cm above edge of pan.
2. Place con