Cold Strawberry Ice Cream Cake
A cold strawberry ice cream cake that combines fresh strawberries, ice cream, and a cake base—perfect for any celebration.
Ingredients
- 4 cups of strawberry ice cream softened
- 1 cup of crushed graham crackers or cake crumbs
- 1/4 cup of strawberry syrup or jam
- 1/2 cup of heavy whipping cream
- 1 cup of fresh strawberries sliced
- 1/4 cup of sugar for whipped cream
Instructions
- Prepare the Ice Cream Base: Spread softened strawberry ice cream evenly in the cake pan. Freeze for 2 hours.
- Add Cake Crumbs: Layer the crushed graham crackers or cake crumbs evenly. Drizzle with strawberry syrup and freeze.
- Whipped Cream Layer: Whip heavy cream with sugar until stiff peaks form. Spread it over the cake. Freeze for 1 hour.
- Garnish: Add sliced fresh strawberries on top for that perfect finish.
- Freeze: Let the cake freeze for a minimum of 4 hours to set fully.
Notes
Nutritional Values (Per Serving):
- Calories: 290 kcal
- Total Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving):
- Vitamin A: 8%
- Vitamin C: 12%
- Calcium: 6%
- Iron: 4%
- Vitamin D: 5%
Additional Notes/Tips:
- Use fresh, ripe strawberries for a more vibrant flavor.
- Try adding a drizzle of chocolate sauce on top for extra indulgence.
- If you want a more indulgent cake, go for a layer of chocolate or vanilla ice cream.