Sweet Jelly & Ice Cream

1: Make up a packet of strawberry jelly according to the instructions and pour into a large rectangular tupperware, covering the base by approx 3 cm.

2: Leave to set in the fridge before cutting out the red flag of St George using a stencil if necessary. Save the cut-away parts to mix through the ice cream later.

3: To make the ice cream, place the double cream, condensed milk, and vanilla bean paste in a bowl.

4: Beat with an electric beater (or stand mixer) until everything has combined and the mixture has reached soft to medium peaks.

5: Transfer some of this over the jelly in the tupperware to fully cover the cross and base of the container.

6: Cut up the set aside jelly and lion bars into bite-sized chunks and fold through the rest of the ice cream mix to fully combine.

7: Transfer on top of the jelly and ice cream layer already in the tupperware and level off the surface.

8: Place the lid on the tupperware and freeze ideally overnight, until the ice cream has frozen.

9: Once frozen, transfer onto a serving dish or board to reveal your jelly and ice cream flag of St George.

10: Cut into slices and enjoy.