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CHRISTMAS BERRY ICE-CREAM CAKE

This gorgeous berry cake will never disappoint. Dairy free and Gluten free but it doesn’t have to be. You choose!

SERVES 8-10

METHOD

  1. Line a loaf tin with baking paper, leaving enough either side to be able to pull the cake out once it has set
  2. Let the ice cream sit on the bench to soften
  3. Cut the strawberries up and wash the berries
  4. Blend the gingernut buscuits together. Once well blended add the coconut oil or butter and make a dough like consistency
  5. Add the crumb mixture to the base of your loaf tin
  6. Whip the cold coconut cream that you have left in the fridge overnight
  7. Add the ginger and vanilla paste and whip
  8. Once the coconut cream is well whipped add the ice cream and mix together
  9. Add the berries and the pistachio’s
  10. Add one layer of cream and berries mix on top of the crumb and then add another layer of crumb and repeat until the tin is full
  11. Place in the freezer to set
  12. When ready to serve add fresh berries and whipped coconut cream if you wish

CALORIES PER SLICE = 399

PRO 1.9G

CARBS 40.5G

FATS 24.7G

© Real Fitness Training 2021

Unit 9/3 Salisbury Rd
Castle Hill NSW 2154

02 8606 2423 or 0433 738 914
info@realfitnesspt.com.au

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