Easy Strawberry Ice Cream Cake Recipe – How To Make Strawberry Ice Cream Cake

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Caitlin Bensel

There is a special place in our hearts for no-bake desserts like this strawberry ice cream cake. When the craving for strawberry desserts strikes, there’s no easier solution than this lovely layered dessert. Just prepare the creamy filling, layer it with graham crackers and berries, and the dessert is ready.

How do you make strawberry ice cream cake?

First, you whip cream cheese until it’s nice and soft. Then add a little heavy cream to soften the cream cheese. Then add the rest of the cream and beat until soft peaks form into an easy whipped cream. Next, add a little of the cream mixture to the bottom of a 9 x 9 inch pan or dish and top with graham crackers, more cream, strawberries and almonds. It’s like making lasagna, but much sweeter!

What’s the trick to making even layers?

The best way to even out layers is to use the same amount of each ingredient in each layer. For this dessert, we used about 12 graham cracker squares, 1 1/2 cups cream, 1 1/2 cups berries, and 1/4 cup almonds for each layer. There should be a little more of whatever is left over to garnish or snack on later.

Can strawberry ice cream cake be made ahead?

Yes! This dessert actually needs to be made ahead so the graham crackers have time to soften – at least four hours ahead and overnight is great!

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Yields:

8 – 10


portions

Preparation time:

0

hours

15

minutes

Total time:

4

hours

15

minutes

8 oz.

cream cheese, at room temperature

3 bed.

heavy cream, divided

1 tbsp.

vanilla bean paste or extract

40


graham cracker squares

2 books

strawberries, sliced ​​about 1/4 inch thick (about 6 cups)

3/4 tsp.

slivered almonds (optional)

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  1. Beat cream cheese in large bowl using hand mixer or stand mixer until smooth. Add powdered sugar; beat until smooth.
  2. Scrape the sides of the bowl. Add 1 cup heavy cream and beat on low speed until smooth. Add remaining 2 cups cream; beat on medium to medium-high speed until soft peaks form, increasing speed as mixture begins to thicken. Stir in vanilla and lemon zest.
  3. Pour 1/4 cup cream mixture into bottom of 9-inch-by-9-inch baking pan or baking dish; spread into a thin, even layer.
  4. Top with graham crackers in single, even layer, breaking as needed to fit. Spread about 1 1/2 cups of the cream mixture over the graham crackers, smoothing into an even layer using a spoon or offset spatula. Top the cream mixture with an even layer of berries (about 1 1/2 cups). Sprinkle evenly with 1/4 cup almonds, if using.
  5. Repeat twice more with remaining graham crackers, cream mixture, berries and almonds.
  6. Cover with plastic wrap and refrigerate for at least four hours and overnight.

The almonds in the recipe add a nice crunch, but feel free to leave them out if you prefer softer layers.

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