Strawberry, Plum and Salted Coconut Ice Cream Cake
Photography by Olivia Galletly.
This impressive summer dessert can be put together the night before. Garnish with any of your favourite berries, toasted nuts or chocolates.
Serves: 6-8
INGREDIENTS
Crust
25 Oreo biscuits, roughly 240 grams
60 grams butter, melted
Ice cream
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
METHOD
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.
The Hungry Cook
Olivia Galletly is a passionate home cook based north of Auckland, with a penchant for inexpensive, seasonal, feel-good food. To enjoy Olivia's backlog of reimagined casual-cool fare, visit her blog The Hungry Cook.
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