Strawberry ice cream cake and blueberry sauce

Strawberry Ice Cream Cake

A stunning, delicate ice cream cake bursting with the taste of fresh sun-ripened strawberries.

Yields8 ServingsPrep Time20 mins
 150 g plain sweet Biscuits
 ½ cup shredded Coconut
 1 ½ tsp ground Cinnamon
 100 g Butter (melted)
Filling
 2 Egg whites - at room temperature
 250 g Strawberries (fresh or frozen)
 1 Lemon (juiced)
 1 tsp Vanilla extract
 180 g Sugar
 250 ml Cream - whipped to form soft peaks
Garnish
 Fresh berries
 Berry syrup
1

Line the base of a 26–28 cm springform cake tin with baking or waxed paper.

2

Crush the biscuits in a food processor and add coconut, cinnamon and melted butter. Mix well to combine and press into the base of the springform tin. Refrigerate or freeze while you prepare the filling.

3

Place egg whites, lemon juice, vanilla essence, sugar and berries into a large, clean electric mixer bowl. Beat on high speed for 7-10 minutes until the mixture is very thick and fluffy and all the sugar is dissolved. Carefully fold in the freshly whipped cream, so that everything is well combined. Spoon over the crust base and smooth down. Cover with plastic film and freeze for at least 4 hours or until very firm.

4

Serve cut in wedges with a little berry syrup and fresh berries spooned over… Mmmmm!

Ingredients

 150 g plain sweet Biscuits
 ½ cup shredded Coconut
 1 ½ tsp ground Cinnamon
 100 g Butter (melted)
Filling
 2 Egg whites - at room temperature
 250 g Strawberries (fresh or frozen)
 1 Lemon (juiced)
 1 tsp Vanilla extract
 180 g Sugar
 250 ml Cream - whipped to form soft peaks
Garnish
 Fresh berries
 Berry syrup

Directions

1

Line the base of a 26–28 cm springform cake tin with baking or waxed paper.

2

Crush the biscuits in a food processor and add coconut, cinnamon and melted butter. Mix well to combine and press into the base of the springform tin. Refrigerate or freeze while you prepare the filling.

3

Place egg whites, lemon juice, vanilla essence, sugar and berries into a large, clean electric mixer bowl. Beat on high speed for 7-10 minutes until the mixture is very thick and fluffy and all the sugar is dissolved. Carefully fold in the freshly whipped cream, so that everything is well combined. Spoon over the crust base and smooth down. Cover with plastic film and freeze for at least 4 hours or until very firm.

4

Serve cut in wedges with a little berry syrup and fresh berries spooned over… Mmmmm!

Strawberry Ice Cream Cake