Strawberry Ice Cream Cake

Strawberry Ice Cream Cake
Strawberry Ice Cream Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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.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.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.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. **** you can experiment with another fruit, like peaches or raspberries - cut the fruit into small pieces so it doesn't freeze into rock-hard chunks.

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