Strawberries are loved by almost everyone, so why not wow your friends and family with this simple ice-cream cake. We promise, it will be a dessert that is hard to beat. Our recipe below makes use of a biscuit base and topped with some whipped cream and fresh strawberries. If you have more of a sweet tooth, we recommend adding some strawberry syrup drizzled over the cream and fresh strawberries.
Crust: Strawberry ice-cream: For the crust: For the ice-cream cake filling:
1 packet plain tennis biscuits
125 ml melted, unsalted butter
60ml caster sugar
500ml whipping cream
250mlfinely chopped strawberries (you can puree your strawberries if you would prefer a smooth ice-cream)
300ml sweetened condensed milk
250g cream cheese
Crust the biscuits to form a fine crumb for the base. Mix all three ingredients together until the crumbs are evenly coated with the melted butter. Press the crumb mixture into a 23cm cake pan. Make sure the crumb mixture is evenly pressed out to line the bottom of the pan. Refrigerate while preparing the ice-cream filling.
Beat the whipping cream with an electric beater until soft peaks form. Set aside. In another bowl, whisk together the strawberries (or the strawberry puree), sweetened condensed milk and cream cheese. Mix well, until there are no lumps of cream cheese in the mixture. Fold one cup of the whipped cream into the strawberry mixture. Pour the strawberry mixture into the left over whipped cream, using a spatula to gently fold until no streaks of whipping cream remain.
For the crust:
For the ice-cream cake filling:
If strawberries are in season during your birthday month, we are certain this will be your go to cake once you have tried it. The recipe below is also very easy to customise, you could replace the strawberries with any other berry or simply go for a classic vanilla.
SEE ALSO: Lemon Cake For Vegans
SEE ALSO: Butterscotch Pudding
TIP: If you would like a marble looking effect, then do not fold too much, leaving some whipped cream streaks.
Pour the strawberry mixture over the prepared biscuit base. Cover with cling film and freeze for at least 4 hours before serving. Remove from the freezer 5-10 minutes before serving, allowing the ice-cream to soften, making it easier to cut and serve. If you would like to top the ice-cream cake with fresh strawberries and a drizzle of strawberry syrup for that extra wow factor!