This recipe for Strawberry Ice Cream Loaf doesn’t require an ice cream maker – perfect accompaniment to a weekend lunch.
800 g strawberries, washed, hulled and cut into halves lengthways. Reserve some of the best halves for a garnish
3/4 cup (187,5 ml) strawberry jam
1/4 cup (60 ml) water
3/4 cup (187,5 ml) Ina Paarman’s Lemon Cheesecake Mix
3 cups (750 ml) fresh whipping cream
a few drops of red food colouring
Reserve about 1 cup of the best strawberry halves to garnish. Liquidise the remaining berries until smooth. Add the strawberry jam, water and Cheesecake Mix and wizz it all together to form a smooth mixture.
Whip the cream until firm and fold into the strawberry mixture.
Line 1 loaf tin, 34cm x 6cm x 7cm deep and one 28cm x 11cm x 7cm deep, or 2 smaller tins of 28cm x 11cm x 7cm deep, with a double layer of cling film. Pour the ice cream into the tin and freeze overnight or up to two weeks before needed.
Remove from the freezer 1 hour before serving time and leave at room temperature. Decorate with fresh strawberries and serve in slices.
By: Ina Paarman