Ingredients:
- 22 cm loaf bread
- 2 cup strawberry
- 2 lemon zest
- 400g vanilla ice cream
- 2 cup berries (optional)
- strawberry jam
Procedure:
- Line a loaf tin with baking paper.
- Add strawberry, lemon zest and vanilla ice cream to a food processor. Process until well combined.
- Spoon strawberry ice cream into the loaf tin. Smooth the surface using spatula. Set aside the tin in the freezer for 1 hour.
- Scoop half strawberry jam onto the strawberry ice cream. Return tin to freezer for 30 minutes.
- Have another scoop of vanilla ice cream into the loaf tin. Use a spatula to smooth the surface. Return tin to the freezer for 1 hour.
- Scoop remaining strawberry jam onto the vanilla ice cream and return to the freezer for another 30 minutes.
- Add berries, lemon zest and vanilla ice cream to the food processor and process until combined.
- Spoon berry ice cream into the loaf tin and use a spatula to smooth the surface. Set aside the tin in the freezer for 2 hours.
- Remove ice cream from the tin by pulling on the baking paper. Top cake with a cup of fresh berries and strawberries. Serve!
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