210g packet Arnott’s Iced VoVo Biscuits
2 tablespoons raspberry jam
250g punnet fresh strawberries, hulled
1 litre tub good-quality vanilla ice-cream
½ cup mini white marshmallows
½ cup shredded coconut
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.
Arrange eight of the biscuits, decorated-side facing down, side-by-side over base of prepared pan. Cut another biscuit in half to fit neatly at one end of pan. Coarsely chop remaining biscuits.
Process jam with half the strawberries in a food processor until smooth. Cut remaining strawberries into quarters. Refrigerate, covered, until serving.
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.
Stir strawberry mixture, marshmallows, coconut and chopped biscuits into ice-cream until combined. Pour over biscuits in pan. Smooth over top. Cover. Freeze overnight.
To serve, invert ice-cream cake onto a serving plate. Remove pan and lining paper. Cut into pieces. Serve with remaining strawberries.
TIP! We used a Baker’s Secret deep, loaf pan for this recipe. Strawberry jam can be replaced with raspberry jam. Ice-cream cake can be made up to five days ahead.