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Festive Berry Ice Cream Cake

A cracker of a festive cake without too much fuss and a recipe that welcomes swaps to suit any dietary requirements. Dairy free ice cream for dairy, gluten free or plain shortbread for ginger biscuits, coconut oil for butter and fresh summer fruits such as mango, and pineapple in place of berries if you so wish! Although the berries do taste all THAT MUCH BETTER soaked in Remedy’s newest brew – WILD BERRY KOMBUCHA. If it’s not on hand you’re welcome to just go with the berry as is. Enjoy!


Serves 8-10

2 L vanilla ice cream, dairy, coconut or your preference of dairy free

250g ginger biscuits (GF as an option, or shortbread if your preference without ginger )

100g butter, melted (or coconut oil for dairy free option)

250g fresh blueberries

350g fresh strawberries, about 2/3 sliced into smaller pieces

200ml thickened double cream or whipped coconut cream for DF option


Pop your ice cream tub on the bench top to soften. Double line a 15x26cm loaf tin with greaseproof paper, allowing about a 2cm overhang on the edges which will help you slide the cake out of the tin once frozen set. Add ginger biscuits to food processor and blitz to a crumb and then add melted butter. Blitz again until it forms a dough. Spoon half the ice cream into the lined tin and spread out evenly, top with about 1/3 of the sliced strawberries and blueberries, followed by half the ginger biscuit crumb and pat down with the back of a spoon to even the mixture and gently press out any air bubbles. Repeat with remaining mixture, finishing with the biscuit crumb. Cover and place in freezer to set overnight.  Pop the remaining strawberries into a bowl, pour over enough REMEDY WILD BERRY KOMBUCHA to coat the strawberries and place in fridge to soak overnight. The following day, remove cake from freezer 5-10 minutes before serving, unwrap and flip the cake over and onto a serve plate or board. Spread double cream over the top and decorate with the REMEDY soaked strawberries and fresh blueberries. You can pop it back into the freezer at this stage to set the berries and cream further or serve immediately.


Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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