Strawberry Ice Cream Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ripe strawberries give vanilla ice cream a beautiful pink hue and a fruity flavor that tastes homemade. You can also experiment with another fruit, like peaches or raspberries. Just cut the fruit into small pieces so it doesn't freeze into rock-hard chunks. Ingredients:
2 pints vanilla ice cream |
20 small strawberries, hulled and cut into small pieces (2 1/2 cups) |
1/2 cup heavy cream |
Directions:
1. 1.Line the bottom of a 9-inch springform pan with parchment paper or foil. Place the pan in freezer to chill, about 10 minutes.
2. 2.Scoop the ice cream into the bowl of an electric mixer and beat with a paddle attachment until it's soft but still holds its shape, about 2 minutes. Add the strawberries and beat until the ice cream is pink and the berries start to break down, about 1 more minute. Transfer to the chilled pan and spread to smooth the surface. Freeze until firm, 2 hours or overnight (if overnight, wrap in plastic to prevent freezer burn).
3. 3.Whip the heavy cream in a clean bowl to form soft peaks. Remove the cake from the springform ring, running a knife around the edge, if necessary. Spread the cream over the cake. Use a hot chef's knife to slice the cake into wedges.
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