Strawberry Ice Cream Cake
Packed with fresh strawberries, rich ice cream and smooth whipped cream, this sweet and ever so slightly tart ice cream cake is the perfect easy treat for hot summer days.
Servings: 6
Equipment
- Freezer
Ingredients
- 1 all-butter pound cake cut into 8 slices
- 2 cups strawberry ice cream
- 10 whole strawberries , sliced
- 1 cup cold heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon sugar
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.
Notes
- To Store: Wrap well in plastic and keep frozen for up to 2 months.
Nutrition
Calories: 382kcal | Carbohydrates: 47g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 118mg | Sodium: 310mg | Potassium: 193mg | Fiber: 1g | Sugar: 21g | Vitamin A: 801IU | Vitamin C: 15mg | Calcium: 117mg | Iron: 2mg
