Rating: 3 stars
480 Ratings
  • 5 star values: 99
  • 4 star values: 72
  • 3 star values: 135
  • 2 star values: 125
  • 1 star values: 49
Sara Quessenberry

Gallery

Credit: Anna Williams

Recipe Summary

hands-on:
15 mins
total:
2 hrs 15 mins
Yield:
Serves 8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line the bottom of a 9-inch springform pan with parchment paper or foil. Place the pan in freezer to chill, about 10 minutes.

    Advertisement
  • 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).

  • 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.

Nutrition Facts

calcium 97mg; 190 calories; calories from fat 61%; carbohydrates 17g; cholesterol 49mg; fat 13g; fiber 1g; protein 3mg; saturated fat 8g; sodium 59mg.
Advertisement