- 800g condensed milk
- 400ml cream
- 200g strawberries, hulled
- 100g white chocolate, roughly chopped
- 200g strawberries, halved
Line a 22cm round spring cake pan with baking paper.
Using a blender, puree the hulled strawberries until smooth. Set aside.
Place the milk and cream in a mixing bowl and mix on high speed using an electric mixer until soft peaks form. Pour mixture into prepared pan.
Pour pureed strawberry over the cream mixture. Swirl puree into the cream mixture using a knife or skewer.
Cover cake pan with cling film and freeze overnight.
To create white chocolate flakes
Place the white chocolate in a medium heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir occasionally with a metal spoon until the chocolate melts. Pour melted chocolate onto a smooth, hard surface to create a thin layer. Just before it sets hard, use a knife to carefully scrape the chocolate from the bench or board.
Remove cake from pan gently, use a cloth soaked in warm water if required. Decorate cake with white chocolate flakes and halved strawberries. Enjoy!
To make a Dark Chocolate and Raspberry Freezer Cake – simply add 50g of cocoa powder to the cream mixture before you start to mix it, replace the strawberries with raspberries and the white chocolate with dark chocolate.