Cool down this summer and try this refreshing vegetarian homemade strawberry ice cream cake made with berry swirls and chunky shortbread bits.
Total Time: 20 mins, plus at least 6 hours freezing time
1 tbsp vegetable oil to grease
600ml double cream
150ml condensed milk
200ml fresh vanilla custard
1 tsp vanilla bean paste
200g strawberries, hulled, plus extra to decorate
Juice 1 lemon
2 tbsp liquid glucose
1 tbsp icing sugar
180g good-quality shortbread biscuits, broken into chunks
You’ll also need
20cm springform cake tin
Grease the cake tin with oil and line the base with baking paper. Whisk the double cream, condensed milk, custard and vanilla with a pinch of salt until you have a thick consistency that just holds its shape (try not to overwhip).
Put the strawberries, lemon juice and liquid glucose in a food processor, then whizz to a purée (or use a stick blender). Add the strawberry purée and 100g of the shortbread to the cream mixture, then gently stir through several times to create a marbled effect. Pour the mixture into the prepared tin, then top with 30g more broken shortbread. Wrap well, then freeze for at least 6 hours or overnight.
Half an hour before you want to serve, take the ice cream out of the freezer. Just as the edges are starting to melt slightly, ease it from the tin and put on a serving plate. Top with more strawberries, sliced or whole (whatever you prefer) and the remaining 50g broken shortbread. To serve, cut into wedges, as with a cake.