1 x 385g can of condensed milk.
50g coconut oil, melted.
45 ml (3 tablespoons) coconut liqueur.
500 ml (2 cups) whipped cream, whisked.
to the hard peaks.
Zest of 1 lemon.
60 ml (1 4 cups) store-bought.
Lemon curd. 100g coconut crackers, crushed.
2 egg whites.
110 grams of castor sugar.
Mini fireworks, for decoration.
Line a 1L round glass or metal mixing bowl with plastic wrap.
Whisk together condensed milk, coconut oil, and coconut liqueur. Add the whipped cream to the condensed milk mixture along with lemon zest and lemon curd, leaving some streaks for a marbled effect.
Pour into a lined mixing bowl, top with cookies and freeze until firm.
To untangle the mold of the ice cream cake, briefly submerge the bowl in cold water and place it upside down on a chilled plate.
Meringue is made by whipping the egg whites to the soft peak stage. Gradually add the castor sugar, little at a time, and continue to whip until the meringue is thick and shiny. Spread the meringue on the outside of the ice cream cake and put it back in the refrigerator until just before serving.
Bake the outside with a blowtorch until golden brown and serve immediately. Add fireworks and have fun with the holidays!