1. Allow tub of vanilla ice cream to soften slightly at room temperature
2. Put half into silicon heart mould
3. Add layer of crushed Millionaire’s Shortbread
4. Add rest of vanilla ice cream
5. Freeze overnight
6. Demould and decoarate with biscuit crumb and chocolate curls
I used dairy free ice cream and gluten free shortbread but you don’t have to
(Inspired by an interview with Pru Leith who does this with left over Christmas pudding!)