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Step 1
Grease a 22cm round springform pan. Line base and side with 2 layers of baking paper, extending paper 5cm above edge of pan.
Step 2
Place biscuits in a food processor. Process until finely chopped. Add butter and 1/4 cup coconut. Process until combined. Press mixture over base of prepared pan. Freeze.
Step 3
Meanwhile, place ice-cream in a large bowl. Stand 10 minutes to soften slightly. Add remaining coconut, Cherry Ripe and 3 cups cherries. Fold well to combine. Drizzle over strawberry topping. Fold to marble. Spoon into prepared pan. Level top with a spatula. Freeze overnight.
Step 4
Remove ice-cream cake from freezer. Stand 5 minutes. Remove from pan and transfer to a serving plate. Drizzle Ice Magic over top of cake, allowing it to drip slightly down side. Top with remaining cherries and extra Cherry Ripe. Serve immediately.