Mini Strawberry Ice Cream Cake
A delightful miniature dessert with creamy strawberry ice cream and a cake base, perfect for quick indulgence.
Ingredients
- 1 cup of sponge cake mix
- 1 pint of strawberry ice cream softened
- 1/2 cup heavy cream for topping
- 1/2 cup fresh strawberries chopped
- 1 tablespoon powdered sugar for whipped cream
Instructions
- Preheat oven to 350°F and line mini muffin tin with parchment.
- Prepare the sponge cake batter and fill each mold halfway.
- Bake for 10 minutes or until toothpick comes out clean. Cool completely.
- Scoop softened strawberry ice cream over each cake, smoothing it out.
- Freeze for 2 hours to firm up.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Spoon whipped cream on top of each mini cake.
- Garnish with chopped strawberries and freeze for 1 more hour.
Notes
Nutritional Values (per serving)
- Calories: 220
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
Vitamins and Minerals (per serving)
- Vitamin A: 5%
- Vitamin C: 10%
- Calcium: 4%
- Iron: 3%
- Potassium: 2%
Additional Notes/Tips
- You can swap strawberry ice cream for vanilla for a twist.
- Freeze for longer if you prefer a firmer texture.
- Add some crushed nuts for extra crunch.