Strawberry Ice Cream Cake

Strawberry Ice Cream Cake might be a good recipe to expand your side dish recipe box. For $2.32 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 360 calories, 6g of protein, and 15g of fat each. 1085 people have made this recipe and would make it again. Mother's Day will be even more special with this recipe. If you have strawberry jam, graham cracker crumbs, vanillan ice cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 25 minutes. It is brought to you by Simple Bites. With a spoonacular score of 54%, this dish is pretty good. If you like this recipe, you might also like recipes such as Strawberry “Ice Cream” Cake, Inside-out Strawberry Ice Cream Cake, and Strawberry Pound Cake Ice Cream.

Servings: 6

Preparation duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Line a loaf pan with parchment paper or plastic wrap. This will help us get the cake out of the mold.Mix together the graham cracker crumbs and melted butter in a small bowl. Distribute the crumbs around the bottom of a loaf pan evenly and press down firmly. I use the bottom of a glass and it works well.Working quickly, mix together the ice cream and the yogurt in a large bowl until combined. Scoop half of it into the loaf pan and use a spatula to distribute it evenly.Drop the strawberry jam in spoonfuls on top of the ice cream and smooth it into a thin layer.Add the rest of the ice cream and yogurt mixture to the loaf pan and smooth the top. Cover with plastic wrap and place in the freezer for at least 6 hours.To serve. Remove plastic wrap and invert cake onto a plate or platter. Allow to thaw for a few minutes, then tap the pan. The cake should release. Remove the plastic wrap, invert cake so the crumb layer is on the bottom.Garish with fresh berries, slice and serve.

 

Step by step:

1. Line a loaf pan with parchment paper or plastic wrap. This will help us get the cake out of the mold.

2. Mix together the graham cracker crumbs and melted butter in a small bowl. Distribute the crumbs around the bottom of a loaf pan evenly and press down firmly. I use the bottom of a glass and it works well.Working quickly, mix together the ice cream and the yogurt in a large bowl until combined. Scoop half of it into the loaf pan and use a spatula to distribute it evenly.Drop the strawberry jam in spoonfuls on top of the ice cream and smooth it into a thin layer.

3. Add the rest of the ice cream and yogurt mixture to the loaf pan and smooth the top. Cover with plastic wrap and place in the freezer for at least 6 hours.To serve.

4. Remove plastic wrap and invert cake onto a plate or platter. Allow to thaw for a few minutes, then tap the pan. The cake should release.

5. Remove the plastic wrap, invert cake so the crumb layer is on the bottom.Garish with fresh berries, slice and serve.

Nutrition Information:

covered percent of daily need

 

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