Ingredients
375g packet Scotch Finger biscuits
1⁄2 cup shredded coconut
125g unsalted butter, melted
2 litre tub vanilla ice-cream
1⁄4 cup toasted coconut chips
Puree
2 x 250g punnets fresh strawberries, hulled
2 tblsps icing sugar mixture
1 tblsp lemon juice
Method
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Invert base of a 23cm round springform pan (base measures 22cm). Line base and side with baking paper, extending paper 4cm above pan edges.
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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.
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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.
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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.
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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.
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To serve, remove side of pan. Transfer cake to a serving plate. Serve with reserved puree.
