Straw­berry, Plum and Salted Co­conut Ice Cream Cake

Dish - - EASY EVERYDAY - CRUST

This im­pres­sive Christ­mas dessert can be put to­gether the night be­fore. Gar­nish with any of your favourite berries, toasted nuts or cho­co­lates. 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 ½ 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. SERVES 6-8

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