Strawberry Ice Cream Cake - cooking recipe

Ingredients

3 oz dark chocolate, chopped
1 tbsp coconut oil
3.5 oz ice cream cones, finely ground
4 None egg yolks
1/3 cup granulated sugar + 1/4 cup
1 2/3 cups heavy cream
1/2 lb strawberries, hulled and frozen for 2 hours
1 tbsp lemon juice

Preparation

Melt the chocolate with the coconut oil then mix with the ground ice cream cones. Press into the base of a lightly oiled 7 inch cake pan then chill until firm.
For the ice cream base, gently whisk the egg yolks and 1/3 cup sugar over a hot water bath until thickened. Remove from the heat and place the bowl over an ice bath and continue to gently whisk until cold. Beat the cream until stiff then fold into the egg mixture. Transfer to the cake pan, smooth the top and freeze for at least 6 hours or overnight.
Puree the remaining sugar, strawberries and lemon juice until smooth then spread on top of the cake and freeze again until firm. To serve, remove from freezer and allow to thaw slightly in the fridge for 20 mins.