- 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.