Prep Time


Cook Time






  • 2L Kāpiti Vanilla Ice Cream
  • 100g malt biscuit or biscuit of your choice
  • 40g melted butter
  • 3 large strawberries

Strawberry Puree:

  • 2 punnets strawberries
  • 4 tbsp castor sugar
  • 1 tsp vanilla essence


Method for Puree:

  • Cut strawberries in half.
  • In a saucepan over hulled medium heat, combine strawberries, sugar and vanilla essence, stirring continually until sauce thickens about 5 minutes.
  • Remove from heat, cool and puree 1/3 of mixture then mix back into remaining strawberries. Store in refrigerator.

Method for Pie:

  • Use a food processor to blitz the biscuit to a crumble, mix with melted butter and use immediately. 
  • Line a 8 inch cake tin with glad wrap and build your pie crust as thin or thick as you desire.
  • Take the Kāpiti Vanilla ice cream out of the freezer and leave to soften slightly, about 10 minutes until it’s soft but not melted.
  • Mix through the strawberry puree and place in the pie tin on top of the crust. 
  • Freeze for at least one hour or overnight, remove from the tin, and serve with cream and extra strawberries or fruits of your choice.

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