Strawberry ice cream cake

Recipe from: 10 September 2010
strawberry

Ingredients 7
Servings 8
Time 4 hours 20 mins

Ingredients

  • 2
    l
    vanilla ice cream
  • 2 x 125
    g
    packets of Boudoir Biscuits
  • 65
    ml
    strawberry cream liqueur or cordial
  • 500
    g
    strawberries, hulled
  • 90
    ml
    castor sugar
  • 250
    ml
    cream, stiffly beaten
  • A few extra strawberries
 

Method

 
Allow the ice cream to become slightly soft, yet pliable, by letting it sit on the kitchen counter for a while.
Then, line a deep soufflé dish with cling wrap.
Arrange the boudoir biscuits standing upright with the sugared sides facing outwards around the inside rim of the dish.
Sprinkle with the liqueur or cordial.
Purée the strawberries with the castor sugar until smooth.
With a fork, loosen the texture of the ice cream a little and then lightly mix two thirds of the strawberry purée in circular movements into the ice cream to create a marbled effect.
Spoon the mixture into the biscuit mould and place in the freezer for 3 – 4 hours or until firm.
Reserve the remaining purée for later.

To serve, use the cling film to pull the cake out of the dish.
Remove the film and place the cake onto a serving platter.
Decorate lavishly with whipped cream, the reserved purée and whole strawberries.

For more of I love cooking's recipes click here.
 

Read more on: fruit
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.