Ice Cream-Strawberry Strata

Ice Cream-Strawberry Stratan is a dairy free side dish. One portion of this dish contains roughly 8g of protein, 14g of fat, and a total of 366 calories. This recipe serves 12. For $1.35 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 14 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Vegetarian Times. A mixture of slivered almonds, ice cream, strawberries, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns a solid spoonacular score of 51%. If you like this recipe, you might also like recipes such as Roasted Strawberry Coconut Milk Ice Cream (Vegan) + Tips for Making Your Homemade Ice Cream Soft, Ice Cream Sundays: Strawberry Ice Cream, and Vegan Strawberry Dark Chocolate Chunk Ice Cream and Fave Five Friday – Summertime Vegan Ice Creams.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

1. To make Strawberry Sauce: Combine strawberries, orange juice, sugar, vinegar, if using, and ½ cup water in medium saucepan. Bring to a simmer, and cook over medium-low heat 7 minutes, or until strawberries are soft. Dissolve cornstarch in ¼ cup water, and stir into strawberries. Simmer 2 to 3 minutes, or until mixture thickens, stirring often. Transfer to blender, and purée until smooth. Cool.2. To make Cake: Remove ice cream from freezer to soften while preparing ladyfingers. Dip 12 ladyfingers in strawberry sauce until softened. Cut in half, and use to line inside rim of 9-inch springform pan, standing ladyfingers vertically, edge to edge, rounded tops up.3. Dip and cut 12 more ladyfingers in half diagonally, and fit in bottom of springform pan, laying ladyfingers side by side, pointed ends toward middle, like spokes in a wheel. (Refit any broken ladyfingers.) Spread half of ice cream over bottom layer of ladyfingers. Top with half of Strawberry Sauce.4. Repeat layering with remaining ladyfingers, ice cream, and Strawberry Sauce. Top with crumbled cookies and slivered almonds.5. Wrap Cake in plastic wrap or aluminum foil, and freeze at least 4 hours.6. To serve: Remove from freezer, release springform rim, and let Cake stand 10 minutes. Dip large knife in hot water; wipe dry, then slice into 12 wedges.  

 

Step by step:

To make Strawberry Sauce

1. Combine strawberries, orange juice, sugar, vinegar, if using, and ½ cup water in medium saucepan. Bring to a simmer, and cook over medium-low heat 7 minutes, or until strawberries are soft. Dissolve cornstarch in ¼ cup water, and stir into strawberries. Simmer 2 to 3 minutes, or until mixture thickens, stirring often.

2. Transfer to blender, and purée until smooth. Cool.

To make Cake

1. Remove ice cream from freezer to soften while preparing ladyfingers. Dip 12 ladyfingers in strawberry sauce until softened.

2. Cut in half, and use to line inside rim of 9-inch springform pan, standing ladyfingers vertically, edge to edge, rounded tops up.

3. Dip and cut 12 more ladyfingers in half diagonally, and fit in bottom of springform pan, laying ladyfingers side by side, pointed ends toward middle, like spokes in a wheel. (Refit any broken ladyfingers.)

4. Spread half of ice cream over bottom layer of ladyfingers. Top with half of Strawberry Sauce.

5. Repeat layering with remaining ladyfingers, ice cream, and Strawberry Sauce. Top with crumbled cookies and slivered almonds.

6. Wrap Cake in plastic wrap or aluminum foil, and freeze at least 4 hours.

To serve

1. Remove from freezer, release springform rim, and let Cake stand 10 minutes. Dip large knife in hot water; wipe dry, then slice into 12 wedges.  

Nutrition Information:

covered percent of daily need