Method

Beat the egg whites in a bowl, until soft peaks form.

Add 1-2 tablespoons of the sugar at a time, beating continuously, until a meringue-like consistency is formed.

The mixture will be shiny.

Whip the cream and fold into the egg whites with the puréed strawberries.

Line a loaf pan with plastic food wrap.

Spoon in the mixture. Cover and freeze.

To serve, diagonally cut each wafer in half.

Remove the ice cream from the freezer just before serving.

Cut in 6-8 slices.

Diagonally cut each slice in half and sandwich between the wafers. Serves 6-8.