Fresh Strawberry Ice Cream Cake
A fruity, creamy delight that combines layers of ice cream and fresh strawberries. Perfect for summer parties or solo indulgence.
Ingredients
- Fresh strawberries – 2 cups hulled
- Vanilla ice cream – 1.5 quarts softened slightly
- Graham crackers – 10 sheets crushed into crumbs
- Unsalted butter – 5 tablespoons melted
- Granulated sugar – 2 tablespoons
- Whipped cream – 1 cup for garnish
- Fresh mint leaves – A few sprigs optional, for garnish
Instructions
- Prepare the Base:
- Mix crushed graham crackers, melted butter, and sugar in a bowl.
- Press this mixture firmly into the bottom of your springform pan to form the crust.
- Blend the Strawberries:
- Puree the strawberries in a blender until smooth.
- Set aside a few slices for garnish if you're feeling fancy.
- Layer the Ice Cream:
- Spread half the softened vanilla ice cream over the crust evenly.
- Pour half of the strawberry puree on top, swirling it into the ice cream.
- Repeat the Layers:
- Add the remaining ice cream and top with the remaining strawberry puree.
- Swirl gently to create a marbled effect.
- Freeze:
- Cover the pan with plastic wrap and freeze for at least 6 hours or until firm.
- Garnish and Serve:
- Remove from the pan carefully.
- Garnish with whipped cream, fresh strawberry slices, and mint leaves.
Notes
Nutritional Values (Per Serving):
- Calories: 290
- Total Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving):
- Vitamin C: 35%
- Calcium: 10%
- Vitamin A: 5%
- Iron: 4%
- Magnesium: 3%
Additional Notes/Tips:
- Swap vanilla ice cream with strawberry or chocolate for a twist.
- Use gluten-free crackers for a celiac-friendly version.
- Drizzle melted chocolate on top for extra flair.
- Allow the cake to sit at room temperature for 5 minutes before slicing.
- Pair with a chilled rosé or sparkling lemonade for a full summer vibe.