450 g plain and/or choc-chip shortbread, crushed
125 g butter, melted
1.2-1.3 litres best vanilla ice cream, slightly softened
300ml thick toffee sauce

1. Line a 28 x 18cm baking tin with two layers of foil or baking parchment, leaving some overhanging on each side.

2. Mix the crushed shortbread and melted butter, then tip just over half into the tin, smoothing it out. Pop in the freezer for about 15 minutes, or until firm.

3. Spread the ice cream over the base, smoothing the top. Freeze again for about 30 minutes, until set.

4. Warm the toffee sauce until just pourable (but not hot) and slowly drizzle over the ice cream. Break up the remaining shortbread mixture with your fingers and sprinkle over the sauce, like a crumble topping. Freeze again until firm (at least 4 hours) then remove from the tin, using the foil to help you lift it. Cut into bars to serve.

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