Chocolate Mint Ice-cream Cake

Fall truly, madly, deeply in LOVE with this cake! It’s the perfect pairing of chocolate and mint and adorned with a crest of fresh, ripe strawberries that provides, literally, the icing on the cake.

  • Serves 12
  • Prep 20 minutes
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Method

  1. Prepare a 20cm springform cake tin by lining neatly with baking paper.
  2. In a food processor, blend the biscuits in 4 batches to form a fine meal.
  3. Into the prepared tin spread half the ice cream to form the first layer, spreading the ice-cream right to the outer edges.
  4. Top with a thick layer of biscuit, using half the biscuit meal.
  5. Evenly spoon over remaining ice-cream, then top with the final layer of biscuit meal.
  6. Wrap with cling wrap before placing on a flat surface in the freezer. Freeze overnight.
  7. Wash, dry and remove the stem from the base of the strawberries, then slice lengthways.
  8. When ready to serve, remove the cake from the freezer. Turn it upside down onto a serving plate and remove tin and paper.
  9. Arrange the sliced strawberries on top of the cake. Starting from the outside, use the large middle slices gradually working your way in. Overlap each layer to create height.
  10. Place one large, whole strawberry in the centre for balance (I’ve used one with leaf, one without).
  11. This spectacular ice-cream cake is a show-stopper and perfect for the warmer climate of our beautiful summer days.

Ingredients

2L chocolate mint ice-cream, slightly softened
2 x 200g packet Chocolate Ripple biscuits
1kg fresh strawberries, hulled