New Forest Ice Cream’s range of 500ml tubs welcome the fresh and fruity Strawberry Shortcake ice cream. Unique to the range with its indulgent clotted cream ice cream base made with whole milk and double cream, the ice cream is packed with juicy strawberries and moreish crunchy shortcake pieces to capture the true essence of the great British summer. Available in a convenient 500ml format, Strawberry Shortcake is the perfect treat to take home and enjoy with friends and family.

The tastebud tantalising ice cream is a perfect match for Wimbledon and can be enjoyed in a range of tasty summer recipes from a refreshing take on Eton mess to ice cream sandwiches, all washed down with a refreshing glass of Pimm’s.

New Forest Ice Cream carefully select the best tasting ingredients and renowned family recipes to craft exceptional ice cream every time. As with the entire range, Strawberry Shortcake ice cream is produced using traditional production methods in the company’s nut-free facility.

Nothing says summer like our Strawberry Shortcake ice cream. It features just the right balance of fresh fruitiness, rich creaminess and sweetness”, says Christina Veal, Director at New Forest Ice Cream.

We’re passionate about making sure each of the flavours that leave our factory is just right and we hope our customers will enjoy a serve of our Strawberry Shortcake this summer.”

Part of an award-winning range of over 50 flavours, Strawberry Shortcake ice cream is available in 500ml tubs from wholesalers and retailers across the country.  In addition to the ice cream and sorbet flavours, New Forest Ice Cream also offer a range of 120ml single portion tubs, complete with a handy spoon-in-lid design. Retailers and caterers can also make the most of their ice cream offering with a choice of cones, wafers, toppings and accessories including branded POS material and bespoke creative services offered by New Forest Ice Cream.

To find out more about the New Forest Ice Cream range please visit www.newforesticecream.com or call 01590 647611.

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