TRU Recipe

Makes:2	15 minutes	2hrs chilling time for jelly

 
Ingredients
3 TRUfree Milk Chocolate Nobbles, broken
2 TRUfree Chocolate Fingers
½ x 135g pack strawberry jelly
125g fresh strawberries, hulled and cut in half if too large
200ml/4 scoops gluten free vanilla ice-cream
100ml double cream, whipped
4 tbsp gluten free chocolate sauce

Method
Make the jelly following the pack instructions, then pour into a shallow baking dish and refrigerate for 2 hours.

Once the jelly is set, break up with a round bladed knife. Take two tall sundae glasses and place in some chopped jelly and a few of the strawberries.

Pour some chocolate sauce over the strawberries and top with 2 scoops of ice cream. Then sprinkle with some broken Chocolate Nobble biscuits.

Finally, top each glass with swirls of cream or have fun piping it. Sprinkle over the remaining broken Chocolate Nobble biscuits, drizzle on a little more chocolate sauce and place the chocolate finger sticking out of the top.
 

Download Chocolate and Strawberry Ice - Cream Sundae Recipe