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Strawberry Ice Cream Stack

preparation time

10 mins

Cooking time

3 - 4 hours


10 - 12

Strawberry Ice Cream Stack


1kg Beerenberg Farm Strawberries, stalks removed

¾ cup caster sugar

2 teaspoons lemon juice

1 litre vanilla ice cream, slightly softened


Place 500g of the strawberries in a food processor or blender with the sugar and lemon juice. Blend until smooth.

Churn the strawberry purée in an ice cream maker according to manufacturer’s instructions. Alternatively, place in a loaf tin and into the freezer for 3 hours stirring every half hour.

Line a loaf tin with two layers of cling film. Place the strawberry sorbet in the tin and into the freezer for another hour to firm.

In a mixing bowl, add 250g of the strawberries and roughly smash with the end of a rolling pin. Add the vanilla ice cream and mix to combine. Place the vanilla ice cream on top of the sorbet and spread until smooth. Cover with cling film and place in the freezer for another hour to firm.

To serve, remove the top piece of cling film and place a serving plate upside-down on the loaf tin. Flip the plate and tin together before removing the tin and remaining cling film. Garnish with remaining strawberries.