Strawberry Ice Cream Cake

For the base:

• 1 scoop (30g) Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Vanilla flavour
• 1/2 cup almond meal
• 1 cup biscuit crumbs - we used crushed Marie Biscuits
• 100g pecans
• 1 tablespoon cocoa powder
• 3 tablespoons coconut oil
• 3 tablespoons water
• 1 tablespoon coconut sugar

For the filling:

• 1 scoop (30g) Bulk Nutrients WPI or WPC in Strawberry flavour
• 6 eggs - separated into whites and yolks
• Vanilla essence
• 1 cup sugar replacement - we used Natvia
• Juice of half a lemon
• 500g frozen strawberries
• 100g coconut cream

1. Step 1: Line an 8 x 8 inch brownie tin with baking paper.

To make the base:

1. Step 1: Roast the pecans in the oven until golden. Place in a blender and process to a crumb.
2. Step 2: Transfer crumbed pecans to a bowl and add all base ingredients. Stir well.
3. Step 3: Press half the mixture into the lined tin and set aside.

To make the filling:

1. Step 1: Thaw frozen strawberries in the microwave.
2. Step 2: Place in a blender and process to a smooth pulp. Set aside.
3. Step 3: In a bowl, whisk the egg whites and lemon juice until soft peaks form.
4. Step 4: In another bowl, whisk the egg yolks and sugar replacement in a bowl until creamy and pale. Add vanilla essence.
5. Step 5: Add the egg whites, coconut cream and strawberries and whisk to combine.
6. Step 6: Pour over base mixture and sprinkle with the remaining base crumb mixture.
7. Step 7: Place in the freezer to set for a minimum of two hours. Best left overnight.
8. Step 8: Allow to thaw slightly before serving.