Ingredients

2 litres vanilla ice-cream

1 cup freeze dried berries such as strawberries, blueberries, cherries, raspberries, plus extra for garnish

250g Butternut Snap biscuits or similar

90g unsalted butter, melted

1 egg white

1 cup caster sugar

600g mixed fresh berries (raspberries, strawberries, blueberries, cherries with stalks attached)

Method

Line the base and sides of a 20cm round springform tin with baking paper.
Remove the ice-cream from the freezer and allow it to soften but not melt.
Blitz the biscuits until they resemble fine breadcrumbs. Add the melted butter and mix until well combined.
Put the biscuit mixture into the bottom of the springform pan and push down with the back of a spoon to flatten.
Place softened ice-cream in a large mixing bowl and gently stir through half of each type of berries.
Spoon the ice-cream on top of the biscuit base evenly. Smooth to flatten the top with the back of a spoon. Cover the top with baking paper or clingfilm and place in the freezer to set overnight.
To decorate, whip egg white until stiff peaks form and place caster sugar in a bowl. Brush each piece of fresh fruit with the egg white and then sprinkle with sugar. Place on a tray lined with baking paper to dry. They will harden in a couple of hours.
When ready to serve, remove the ice-cream cake from the freezer, unmould from the springform tin, place on a serving plate and top with the sugared berries. Dust with freeze dried berries, if using, and serve.