Strawberry Shortcake Ice-Cream Cake

You've never had an ice-cream cake like this before.

TIP! Scotch Finger biscuits can be replaced with other types of plain sweet biscuits such as Nice, Milk Arrowroot or Marie. Cake can be made up to three days ahead.





Invert base of a 23cm round springform pan (base measures 22cm). Line base and side with baking paper, extending paper 4cm above pan edges.


To make puree, reserve 1⁄2 punnet of the strawberries. Place remaining strawberries with sugar and juice in a blender. Blend until smooth. Strain through a fine sieve. Discard seeds.


Place biscuits in a large snap-lock bag. Seal. Using a rolling pin, gently pound to coarsely crush biscuits. Remove 1 cup and reserve. Continue to pound biscuits until finely crushed. Transfer to a large bowl. Stir in shredded coconut, then butter until combined. Press over base of prepared pan.


Place ice-cream in a large bowl. Stand at room temperature for 10 minutes until softened. Stir until smooth. Add 1⁄2 cup of the puree and gently fold through to create a rippled effect. Spoon into pan and press to cover. Don’t smooth over top.


Coarsely chop reserved strawberries. Scatter strawberries, coconut chips and reserved crushed biscuits over top. Cover with plastic wrap. Freeze overnight. Cover remaining puree and refrigerate until ready to serve.


To serve, remove side of pan. Transfer cake to a serving plate. Serve with reserved puree.

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