Raspberry and toffee ice cream bars

Method

1. Take a tub of vanilla ice cream out of the freezer to soften.
2. Meanwhile, mix 200g shortbread, crushed, with the butter, melted, until clumped together. Press into a 28cm x 18cm baking tin lined with baking paper and chill for 15 minutes.
3. Smooth the softened ice cream over the biscuit base, then drizzle with the toffee sauce.
4. Scatter over the raspberries and 50g more crumbled shortbread.
5. Freeze for a few hours. Cut into bars to serve.