Packed with fresh strawberries, rich ice cream and smooth whipped cream, this sweet and ever so slightly tart Strawberries and Cream Ice Cream Cake is the perfect easy treat for hot summer days.
Servings : 6
Prep Time 10 minutesmins
Freeze Time 6 hourshrs
Total Time 6 hourshrs10 minutesmins
Ingredients
1all-butter pound cakecut into 8 slices
2cupsstrawberry ice cream
10whole strawberries, sliced
1cupcold heavy whipping cream
1teaspoonpure vanilla extract
1tablespoonsugar
Instructions
Line 9×5-inch loaf pan with aluminum foil; leave an overhang on opposite sides to lift out the cake.
Combine the heavy cream, sugar and vanilla in a large bowl and whip them together until stiff peaks form.
Place half of cake slices in a single layer at the bottom of prepared pan.
Using a spatula, spread the ice cream over the cake slices.
Layer sliced strawberries over ice cream.
Spread half of the prepared whipped cream over strawberries.
Layer the rest of the cake slices over the cream.
Spread the rest of the whipping cream on top and on the sides.
Set in the freezer for 6 hours or overnight.
Lift cake out of the pan, cut and serve.
Equipment
Freezer
Notes
To Store: Wrap well in plastic and keep frozen for up to 2 months.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.