25 Oreo biscuits, roughly 240 grams
60 grams butter, melted
1 litre good quality vanilla bean ice cream
500 grams strawberries, stalks removed and cut in half
3 tablespoons caster sugar
1 cup desiccated coconut
1⁄2 teaspoon sea salt
850-gram tin plums, drained, stones removed and roughly chopped
70 grams pistachios, chopped and lightly roasted
Grease a 20cm cake tin and line the base and sides with baking paper.
Line 2 baking trays with baking paper.
Preheat the oven to 180°C.
Crust: In a food processor, blitz Oreos until a rough crumb forms. Add the melted butter and continue to process until well combined.
Press into the base of the cake tin and refrigerate for 30 minutes.
Ice cream: In a large bowl, combine the strawberries and sugar. Tip onto the lined baking tray and bake for 20-25 minutes or until soft. Set aside to cool.
Mix together the desiccated coconut and sea salt and place on a lined baking tray. Bake for 5-8 minutes or until toasted. Set aside to cool.
Meanwhile, remove the vanilla ice cream from the freezer and leave to soften for 20 minutes.
In a large bowl or stand mixer, beat together the ice cream, strawberries, plums, toasted coconut and pistachios. Pour into the cake tin and freeze for at least 4 hours or overnight.
To serve: Once completely frozen, carefully remove from the tin and garnish as desired.