Strawberry Ice Cream Cake

1. 1

   In a food processor, grind the ice cream wafers to a fine crumb. In a bowl over a pan of steaming water, melt the chocolate and coconut oil. Mix with the ground ice cream wafers and press into the base of a lightly oiled 7 inch cake pan then refrigerate until firm.

2. 2

   In a bowl over a pan of hot water, gently whisk the egg yolks and 1/3 cup of sugar until thickened. Remove from the hot pan and place the bowl in iced water and continue to gently whisk until cold.

3. 3

   Beat the cream until stiff then fold in the egg mixture. Pour a little into a small container and freeze for 3 hours. Pour the rest over the base, smooth the top and freeze for at least 6 hours or overnight. With the small amount, form into 2 balls, place on ice cream cones and freeze again.

4. 4

   Puree the remaining sugar, strawberries and lemon juice until smooth then spread on top of the cake and freeze again until firm. To serve, remove from freezer, decorate with the 2 ice cream cones and allow to slightly thaw in the fridge for 20 minutes.

* Per serving · 4 servings · Values may vary.