Strawberry-Coconut Ice Cream Cake

Preparation

1. Step 1

   Briefly rinse berries with cold water, then lay them out on a clean tea towel. Hull berries, except for a dozen or so pretty ones. Set those aside for garnish.

2. Step 2

   Put 1 pound hulled berries in a blender or food processor. Reserve the rest for sauce and garnish. Add ¾ cup sugar, coconut milk, salt and vodka. Blend until smooth. You should have about 4 cups.

3. Step 3

   In a chilled bowl, whip heavy cream until stiff. With a rubber spatula, gradually fold strawberry purée into whipped cream, ½ cup at a time, until well incorporated. It’s OK if a few swirls remain.

4. Step 4

   Pour into an 8-inch springform pan about 3 inches deep or into a similar-size Pyrex pie pan or ceramic dish. Freeze for 4 to 6 hours, until quite firm. (Test with a skewer or paring knife, going all the way to the bottom of the pan. It should come out clean.)

5. Step 5

   Make the strawberry sauce: Put remaining berries in a blender with 3 tablespoons sugar. Purée and transfer to a pitcher or serving bowl. Cover and refrigerate.

6. Step 6

   If using springform pan, unmold frozen cake and transfer to a cake plate. (Serve directly from glass or ceramic pan.) Sprinkle with toasted coconut flakes, and garnish with reserved berries dipped in a little of the sauce, and basil or mint leaves. Keep at room temperature for 10 to 15 minutes before serving. To serve, cut into wedges and drizzle with strawberry sauce.