Strawberry Lemonade Ice Cream Cake
A zesty, berry-filled frozen cake that combines the flavors of strawberry and lemonade in one chilled, refreshing dessert.
Ingredients
- 2 cups strawberry ice cream softened
- 1 ½ cups lemon sorbet softened
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 ½ cups crushed graham crackers for the base
- ½ cup melted butter
- 1 tbsp fresh lemon zest for an extra zing
Instructions
- Prepare the base by combining crushed graham crackers and melted butter in a bowl. Press into the bottom of a springform pan.
- Layer the softened strawberry ice cream on top of the graham cracker base and spread evenly.
- Layer lemon sorbet on top of the strawberry ice cream and spread it out smoothly.
- Whisk the heavy cream and powdered sugar until stiff peaks form. Spread whipped cream over the lemon layer.
- Freeze for at least 3 hours, allowing all layers to set. Serve cold.
Notes
Nutritional values (per serving):
- Calories: 330
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
Vitamins and minerals present (per serving):
- Vitamin C: 10%
- Vitamin A: 8%
- Calcium: 6%
- Iron: 4%
- Vitamin D: 5%
Any additional notes/tips to enhance the flavor for the recipe
- Add lemon zest or mint leaves for a pop of freshness.
- Drizzle with a little honey or syrup for extra sweetness.
- Swap the graham cracker base with crushed Oreos for a twist on the flavor.