Ingredients

Step by step

1. Put the strawberries and raspberries in a food processor and blend to a puree. Pass through a sieve to remove the seeds. Lightly grease a terrine or 900g loaf tin, then double line with baking paper. Leave plenty over the sides to help pull the frozen terrine out later.
2. Reserve 50ml of the cream to make the chocolate topping to finish. Whisk the rest of the cream with the condensed milk and the vanilla in a large bowl with an electric whisk for about 5-7 minutes until softly whipped. The peaks should flop back to the surface and stay there when you remove the beaters. Spoon half of this into the lined tin, cover with clingfilm and freeze for 2 hours.
3. Meanwhile, fold the berry puree into the remaining cream mixture, adding a few drops of food colouring for a stronger colour if you like. Cover and chill until the 2 hours is up and the cream mixture is firm.
4. Spoon the strawberry layer into the terrine, smooth over, cover again and freeze for another 3 hours.
5. Cut the Madeira cake into 1cm thick slices with a bread knife. Place on top of the strawberry layer, patching up to make a sponge layer over the top of the ice cream. Cover and chill for 2 hours or until completely frozen.
6. An hour before you’re ready to serve, heat the reserved cream in a small pan until just simmering and pour over the chocolate in a bowl. Mix well until smooth. Leave to cool to room temperature, stirring every few minutes.
7. Loosen the terrine using the lining paper and tip onto a serving plate, sponge side down. Leave to sit at room temperature for a few minutes if it’s not coming out easily. Remove the lining paper, and pour over the chocolate, allowing some to drip down the sides. It will set relatively quickly as it hits the ice cream. Sprinkle with 100s and 1000s and refreeze for 20-30 minutes until everything is firm enough to cut into slices and serve.
   Tip

   *Use vegetarian food colouring if required.
8. Watch this...

   'Fab' ice cream slice