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

SERVES 8-10

• 475ml vanilla bean, PANA ice cream
• 400ml coconut cream, that has been refrigerated for 24hrs
• 1tsp vanilla bean paste
• 1tsp ground ginger
• 250g fresh raspberries
• 250g fresh blueberries
• 250g fresh strawberries
• 100g pistachio’s nuts
• 100g coconut oil or butter
• 250g GF gingernut biscuits

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

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