THERMOMIX ® RECIPE

1 Dairy Free Berry and Coconut Ice-cream Cake

Recipe's preparation

The filling

Add all ingredients into the bowl of the Thermomix. Cook for 9 mins / 80° / sp 4.

Pour into 2 large flat dishes (lined with baking paper to make it easier to remove) that will fit into the freezer.  Freeze for about 4-8 hours and then cut into cubes and return ONE batch of frozen cubes to the Thermomix bowl.

Blitz for 20 secs / sp 9.  Scrape down sides of the bowl and then reblitz for another 20 secs / sp 9. Set aside

Add the berries to the unwashed TM bowl and blitz for 10 secs / sp 9.

Add the second batch of frozen cubes to the Thermomix bowl.

Blitz for 20 secs / sp 9.  Scrape down sides of the bowl and then reblitz for another 20 secs / sp 9. Set aside

The base

Line the base and walls of a 24m spring-form tin with baking paper.

Add all ingredients into the TM bowl and blitz for 20 seconds / sp 9.

Press the base into the spring-form tin.

Assembling the ice-cream cake

Add large spoonfuls of each ice-cream randomly on top of the base until all ice-cream is added. Gently swirl the ice-cream with a fork to create a marbled look once sliced. Make sure the top is smooth.

Return to the freezer for another 4 hours (minimum) or until 15 minutes before serving. Remove from spring-form tin and peel away any baking paper. Place on a serving plate and decorate with your choice of topping.