coconut macaroon ice cream sandwiches with roast strawberry sauce

Cooking Directions

1. Preheat oven to 140°C (120°C fan-forced).
2. Toss strawberries, sugar, water and vanilla bean and seeds together in a baking dish. Allow to sit for 10 minutes. Transfer to the oven and cook, stirring occasionally for 1 hour. Remove from oven, discard vanilla pod and puree strawberry sauce. Strain and chill.
3. Preheat oven to 170°C (150°C fan-forced).
4. Whisk together the egg whites and sugar until sugar has dissolved and whites are frothy. Fold in coconut and place 1 1/2 tablespoon measures onto lined baking trays in 8cm rounds. Bake for 15 minutes until golden. Allow to cool. Seal in an airtight container once cooled until required.
5. Place Bulla Strawberry Ice Cream into a large mixing bowl. Swirl through 150mL of the chilled strawberry sauce, and smooth into a shallow container approx. 1cm high. Cover and re-freeze.

to serve

Using a 7cm round cutter, cut rounds from Bulla Strawberry Ice Cream and place on top of one macaroon. Top Bulla Strawberry Ice Cream with additional macaroon and serve with some additional strawberry sauce and fresh strawberries.