Method

• Preheat the oven to 180C/350F/Gas Mark 4 or 170C/325Fif using a fan oven.
• Sprinke the McDougalls Flapjack Mix onto a lined baking tray and bake for 10-15 minutes until slightly crisp and golden. Cool
• Place the apple juice and water  into a bowl fitted with a whisk attachment, add the Bird's Ice Cream Mix and the Butterscotch Angel Delight.  Whisk on slow speed for 30 seconds, scrape down and whisk on high speed for 5 minutes until light, thick and creamy.  Whisk in the pureed apple.
• Spoon the Ice Cream mixture into a shallow 24cm x 24cm tin and sprinkle with the Flapjack.  Freeze for at least 3 hours until frozen.