180 g Butternut Snap cookies (oats and coconut cookies)
75 g unsalted butter, melted
11/2 cup frozen berries, thawed (strawberries, raspberries, blueberries, blackberries) (Increase quantities for more flavour and colour)
1/2 tsp fresh thyme leaves
3/4 cup castor sugar
500 g cream cheese, room temperature
500 ml Suki Bakery vanilla ice-cream, softened
Fresh Berries +Flowers to decorate
Line the base of a 19 cm round Spring-form pan with baking paper.
Place the cookies in a food processor. Process until fine crumbs. Add melted butter and mix to combine. Alternatively, you could crush the biscuits with a rolling pin inside a zip-lock bag. Using your fingertips, press biscuit mixture over base of prepared pan. Place in the freezer for 30 minutes or until required.
Meanwhile, place the frozen berries, thyme leaves and 2 tbsp of castor sugar (from the 3/4 cup sugar) in a saucepan over low heat. Cook, stirring, and using the back of a spoon to gently crush, for 2-3 minutes or until they break down and sugar is dissolved. Remove from heat. Strain through a fine sieve into a bowl, using the back of a spoon to push through as much pulp as possible. Set aside to cool.
Beat the cream cheese and remaining sugar in a large bowl (with a mixer or a whisk) until well blended. Add the Suki Bakery vanilla ice cream and mix well. Gently fold in the mixed berry puree. Pour over the prepared base and chill for 1 hour. Enjoy!