ice cream cake recipe

Ingredients

• 2 quarts Vanilla Ice Cream
• 1 pint Fresh Strawberries
• 1/2 cup Granulated Sugar
• 1/4 cup Water
• 1/2 cup Heavy Cream
• 1/4 cup Powdered Sugar
• 1 teaspoon Vanilla Extract
• Whipped Cream (for garnish)
• Fresh Strawberries (for garnish)

Instructions

1. Prepare Strawberries: Hull and slice the strawberries. In a saucepan, combine sliced strawberries, granulated sugar, and water. Bring to a simmer over medium heat, stirring occasionally, until the strawberries soften and release their juices (about 10-15 minutes). Let cool completely.
2. Whip Cream: In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
3. Assemble Cake: Grease and flour a 9-inch round cake pan. Spread half of the vanilla ice cream evenly in the pan. Spoon the cooled strawberry mixture over the ice cream.
4. Top with Ice Cream: Spread the remaining vanilla ice cream evenly over the strawberry layer.
5. Freeze: Cover the cake with plastic wrap and freeze for at least 6 hours, or preferably overnight, to allow the cake to set completely.

Notes

• For easier slicing, use a warm knife dipped in hot water and wiped dry between each slice.
• To prevent freezer burn, store the cake in an airtight container.
• You can substitute other fruits, such as blueberries or raspberries, for the strawberry layer.
• For a more decadent cake, drizzle melted chocolate over the top after slicing.