Iced Vovo Ice-Cream Cake

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 the base of prepared pan. Cut another bsicuit in half to fit neatly at one end of the 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 in 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 the ice-cream cake onto a serving plate. Remove the pan and lining paper. Cut into pieces. Serve with remaining strawberries.