- 500ml Graham's Lemon Curd Ice Cream
- 200g fresh blueberries
- 10g caster sugar
- 2 Lemon Drizzle Border Biscuits
- 1 meringue nest (or 4 mini meringues)
Place the blueberries and sugar in a small saucepan, on a high heat. Stir for a couple of minutes until the blueberries start to burst.
Take off the heat and pour into another cold bowl to stop the cooking. Allow to cool.
Once cold, pour ¾ of the blueberry sauce into your serving bowl; top with scoops of ice cream (use the whole tub!)
Pour over the remaining blueberry sauce and sprinkle with crushed biscuits and meringues.
We like making this in a large serving bowl and then everyone can dig in and enjoy. You can make in individual glasses or bowls if you prefer.