Strawberry Ice Cream Cake

By Demi

Ingredients

• 2 pints vanilla ice cream
• 20 small strawberries, hulled and chopped
• 1/2 cup heavy cream

Preparation

Step 1

Line the bottom of a 9" inch springform pan with parchment paper or foil. Place pan in freezer to chill, about 10 minutes. 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 strawberries and beat until the berries start to break down, about 1 more minute. Transfer to chilled pan and smooth. Freeze until firm.

Whip the heavy cream 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 knife to slice the cake into wedges.