Feed your intestine and sugar cravings with this show-stopping berry kombucha ice-cream cake.
Have a good time the New Yr with out breaking your food regimen with a formidable gut-friendly ice-cream cake.
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Summer season berry kombucha ice-cream cake
- 2 L vanilla ice cream, dairy, coconut or your choice of dairy free
- 250g ginger biscuits (GF possibility)
- 100g butter, melted (or coconut oil for dairy free possibility)
- 250g contemporary blueberries
- 350g contemporary strawberries, about 2/3 sliced into smaller items
- 200ml thickened double cream
- 1x 330ml Remedy Wild Berry Kombucha
1. Pop your ice cream tub on the bench prime to melt. Double line a 15x26cm loaf tin with greaseproof paper, permitting a couple of 2cm overhang on the sides which can assist you slide the cake out of the tin as soon as frozen set.
2. Add ginger biscuits to meals processor and blitz to a crumb after which add melted butter. Blitz once more till it kinds a dough.
3. Spoon half the ice cream into the lined tin and unfold out evenly, prime with about 1/3 of the sliced strawberries and blueberries, adopted by half the ginger biscuit crumb and pat down with the again of a spoon to even the combination and gently press out any air bubbles. Repeat with remaining combination, ending with the biscuit crumb. Cowl and place in freezer to set in a single day.
4. Pop the remaining strawberries right into a bowl, pour over sufficient Treatment Wild Berry Kombucha to coat the strawberries and place in fridge to soak in a single day.
5. The next day, take away cake from freezer 5-10 minutes earlier than serving, unwrap and flip the cake over and onto a serve plate or board. Unfold double cream excessive and embellish with the soaked strawberries and contemporary blueberries.
6. You may pop it again into the freezer at this stage to set the berries and cream additional or serve instantly.