Name: Strawberry ice cream cake
Prep time: 260 min
Total time: 260 min
Yield: 8 servings
Cuisine: Baking
Ingredients: 2 l ice cream vanilla; 2 x 125 g sponge finger biscuits; 65 ml strawberry liqueur cream or cordial; 500 g strawberries hulled; 90 ml castor sugar; 250 ml cream beaten to stiff peaks; strawberries

Recipe Disclaimer

Tap for method

Ingredients (7)

2 l	ice cream — vanilla
2 x 125 g	sponge finger biscuits
65 ml	strawberry liqueur — cream or cordial
500 g	strawberries — hulled
90 ml	castor sugar
250 ml	cream — beaten to stiff peaks
	strawberries

Tap for ingredients

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.