Strawberry Sorbet Ice Cream Cake
A frozen dessert blending strawberry sorbet and ice cream, layered into a stunning, refreshing cake. Perfect for warm weather.
Ingredients
- 2 cups strawberry sorbet softened
- 2 cups vanilla ice cream softened
- 1 ½ cups crushed graham crackers
- ¼ cup melted butter
- ½ cup fresh strawberries for topping
Instructions
- Combine the crushed graham crackers and melted butter. Press into the bottom of a springform pan.
- Spread a layer of softened strawberry sorbet over the crust. Freeze for 30 minutes.
- Add a layer of softened vanilla ice cream on top of the sorbet. Freeze for 30 minutes.
- Repeat the layers if you have enough sorbet and ice cream.
- Freeze the cake for at least 4 hours or until firm.
- Top with fresh strawberries before serving.
Notes
Nutritional values (per serving):
- Calories: 290
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
Vitamins and minerals present (per serving):
- Vitamin A: 8%
- Vitamin C: 20%
- Calcium: 6%
- Iron: 4%
- Magnesium: 3%
Any additional notes/tips to enhance the flavor for the recipe
- Add a drizzle of chocolate syrup or a handful of crushed nuts for extra texture.
- For a more refreshing twist, layer in a bit of lemon sorbet.
- Try using a fruit sorbet mix, like raspberry, for a deeper berry flavor.