Summer Berry Ice Cream Cake

Remedy nutritionist Jacqueline Alwill has whipped up the PERFECT recipe for summer entertaining. If you're looking for a recipe to WOW guests this summer, look no further! Christmas dessert sorted.

Remedy Wild Berry Ice Cream Cake

Serves 8-10


  • 2 L vanilla ice cream, dairy, coconut or your preference of dairy-free
  • 250g ginger biscuits (or gluten-free option)
  • 100g butter, melted (or coconut oil for dairy-free option)
  • 250g fresh blueberries
  • 350g fresh strawberries, about 2/3 sliced into smaller pieces
  • 200ml thickened double cream
  • 1x 330ml Remedy Wild Berry Kombucha


Pop your ice cream tub on the benchtop to soften. Double line a 15x26cm loaf tin with greaseproof paper, allowing about a 2cm overhang on the edges which will help you slide the cake out of the tin once frozen set. 

Add ginger biscuits to a food processor and blitz to a crumb and then add melted butter. Blitz again until it forms a dough. Spoon half the ice cream into the lined tin and spread out evenly, top with about 1/3 of the sliced strawberries and blueberries, followed by half the ginger biscuit crumb and pat down with the back of a spoon to even the mixture and gently press out any air bubbles. Repeat with remaining mixture, finishing with the biscuit crumb. Cover and place in the freezer to set overnight.

Pop the remaining strawberries into a bowl, pour over enough REMEDY WILD BERRY KOMBUCHA to coat the strawberries and place in the fridge to soak overnight. The following day, remove the cake from freezer 5-10 minutes before serving, unwrap and flip the cake over and onto a serving plate or board. Spread double cream over the top and decorate with the REMEDY soaked strawberries and fresh blueberries. You can pop it back into the freezer at this stage to set the berries and cream further or serve immediately.


How to ferment at home like a pro

Whatttta year!#@?! While it's been a toughy, one positive to come out of the big 'C' is that we've all been gathering around our kitchen counters more than ever fermenting up a storm (HELLO sourdough).

To celebrate all this culinary bravado, we've collaborated with our mates at I Quit Suar to share our all-time Ferment Faves! 

From kombucha makin' to pickling a Remedy rainbow of veg, each recipe is an ABSOLUTE party-in-your-mouth cracker. 

The best bit is that whether you're a fully-fledged ferment genius or an absolute NEWBIE, it doesn't matter! You'll enjoy these utterly calming to make recipes all the same in this 2020 craze. PLUS ferments are theeee BEST homemade gift ever, so be sure to drop off a jar full of goodness to all your nearest and dearest to try (Chrissy gift-giving sorted).

Ferment Fave Recipes:

Kombucha sourdough

Sweet & spicy fermented hot sauce

Kombucha pickled veg

How to brew your own kombucha

Fun Fact: The first batch of the Remedy Kombucha you know and love was created on our Founders kitchen bench in a small jar in Melbourne almost 15 years ago! From little jars, big things can grow! 

Kombucha Pickled Veg

Kombucha Pickled Veg

Makes: 1 x 500g jar

Prep time: 15 minutes

Cooking time: NA



2 medium red onions (or 3 cups of any thinly sliced vegetable…cucumber,, radish, carrot etc)

1 cup apple cider vinegar

½  teaspoon black peppercorns

¼  teaspoon mustard seeds

½  teaspoon sea salt

1 teaspoon rice malt syrup (optional)

1 cup Remedy Kombucha, flavour of your choice!



  1. Add the apple cider vinegar, sea salt and rice malt syrup to a small saucepan over medium heat, bringing to a simmer. Stir through until salt has dissolved. Remove from the heat and add in the vegetables, black peppercorns and mustard seeds. Toss all together and allow to cool.
  2. Once cooled, stir through the kombucha and transfer to jars, packing the onions (or other vegetable) into the jar tightly. Allow to rest for 1 hour, then transfer to the fridge to store.