Ingredients
210g packet Iced VoVo biscuits
2 tblsps raspberry jam
250g punnet strawberries, hulled
1 litre tub good quality vanilla icecream
1/2 cup mini white marshmallows
1/2 cup shredded coconut
Method
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Grease a large, straight-sided loaf pan (15cm x 23.5cm x 9cm deep). Line base and sides with baking paper, extending paper 5cm above pan edges.
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Arrange eight of the biscuits, decorated-side facing down, side by side over the base of prepared pan. Cut another bsicuit in half to fit neatly at one end of the pan. Coarsely chop remaining biscuits.
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Process jam with half the strawberries in a food processor until smooth. Cut remaining strawberries into quarters. Refrigerate, covered, until serving.
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Place ice-cream in a large bowl. Stand at room temperature for about 10 minutes, or until slightly softened. Beat with a wooden spoon until smooth.
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Stir in strawberry mixture, marshmallows, coconut and chopped biscuits into ice-cream until combined. Pour over biscuits in pan. Smooth over top. Cover. Freeze overnight.
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To serve, invert the ice-cream cake onto a serving plate. Remove the pan and lining paper. Cut into pieces. Serve with remaining strawberries.