Strawberry Rhubarb Ice Cream Cake
A refreshing ice cream cake featuring the sweet-tart combo of strawberry and rhubarb layered with a buttery crust and creamy ice cream.
Ingredients
- 1 ½ cups crushed graham crackers
- ½ cup melted butter
- 1 cup strawberry ice cream softened
- 1 cup rhubarb compote
- 1 cup whipped cream
- ¼ cup powdered sugar
Instructions
- Combine graham crackers and melted butter, pressing the mixture into the bottom of a pie dish.
- Spread softened strawberry ice cream over the crust.
- Add a layer of rhubarb compote on top of the ice cream.
- Whip the cream and powdered sugar until stiff peaks form, then layer it on top.
- Freeze for at least 4 hours to set the cake.
- Slice and serve with a side of smug satisfaction.
Notes
Nutritional values (per serving):
- Calories: 280
- Total Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 3g
Vitamins and minerals present (per serving):
- Vitamin A: 10%
- Vitamin C: 12%
- Calcium: 6%
- Iron: 3%
- Magnesium: 4%
Any additional notes/tips to enhance the flavor for the recipe
- For an extra punch, try adding a swirl of strawberry jam or fresh rhubarb slices.
- If you want a more intense flavor, add a few tablespoons of lemon zest to the whipped cream.
- Keep the ice cream slightly softened before spreading to avoid it cracking when layering.