Strawberry sundae with shortbread biscuits

Method

1. Put the condensed milk, cream and vanilla in a mixing bowl, then use an electric mixer to beat until thick. Scrape into the loaf tin/container, cover, then freeze for 6 hours or overnight.
2. Next, make the shortbread. Heat the oven to 160°C/140°C fan/gas 3. Put the flour and butter in a mixing bowl, then rub together with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar, then mix until it comes together. Tip into the cake tin, lightly press down with the back of a spoon to level, then bake for 25-30 minutes until pale and sandy to the touch. Score into 8 fingers, then cool in the tin (see Make Ahead).
3. For the sauce, whizz the 150g chopped strawberries in a mini food processor (or use a stick blender) with the cassis until smooth. If you don’t want seeds, push the purée through a sieve with the back of a spoon.
4. To assemble, drizzle 1 tsp sauce into 6 sundae/wine glasses, crumble in some shortbread, top with ice cream and quartered strawberries, then repeat, drizzling the remaining sauce on top.