Strawberry Ice Cream Cake - cooking recipe

Ingredients

3 oz ice cream wafers
3 oz dark chocolate, chopped
1 tsp coconut oil
4 medium egg yolks
1/2 cup sugar
1 2/3 cup heavy cream
2 small ice cream cones
1/2 lb strawberries
1 tbsp lemon juice

Preparation

In a food processor, grind the ice cream wafers to a fine crumb. In a bowl over a pan of steaming water, melt the chocolate and coconut oil. Mix with the ground ice cream wafers and press into the base of a lightly oiled 7 inch cake pan then refrigerate until firm.
In a bowl over a pan of hot water, gently whisk the egg yolks and 1/3 cup of sugar until thickened. Remove from the hot pan and place the bowl in iced water and continue to gently whisk until cold.
Beat the cream until stiff then fold in the egg mixture. Pour a little into a small container and freeze for 3 hours. Pour the rest over the base, smooth the top and freeze for at least 6 hours or overnight. With the small amount, form into 2 balls, place on ice cream cones and freeze again.
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, decorate with the 2 ice cream cones and allow to slightly thaw in the fridge for 20 minutes.