Hello! My name is Natalia and I am glad to welcome you to my channel Tasty Simply Fast!
Today I want to offer you to make a strawberry ice cream cake.
The cake is delicious, made with creamy and strawberry ice cream.
A step-by-step video recipe can be viewed in my video below.
Let's cook
- wash and dry 400 grams of strawberries with a paper towel
- remove the stalks and grind the strawberries in a blender
- rub the strawberry puree through a sieve to remove the seeds
Divide 3 eggs into yolks and whites. We do not need proteins in this recipe.
Add to 300 grams of strawberry puree
- 3 yolks
- 90 grams or 4.5 tbsp. tablespoons without top sugar
Mix everything together until smooth.
- add 50 grams of butter, for convenience I cut it into pieces
- put to cook on the stove. Cook over low heat, stirring constantly with a spatula. Sugar and butter must completely dissolve
- bring the mass to a boil, no need to boil, and remove from heat
- put in a bowl of ice water and cool to room temperature. Put the cooled strawberries in the refrigerator
Let's prepare the base for the cake
For the base, we need 160 grams of shortbread cookies.
- the cookies must be crushed into crumbs. The fastest option is to grind it in a blender, if there is no blender, then you can put the cookies in a bag and roll them out with a rolling pin
- pour 50 grams of melted butter into the crushed crumb. Mix everything thoroughly
- add 1 tbsp. a spoonful of milk or cream. Stir until smooth
Next, look at your cookies, the crumb should be well pressed, and easily crumble back. If the crumb does not hold its shape, then you can add another 1 tbsp. a spoonful of milk or cream.
I collect the cake in a detachable form with a diameter of 19 cm.
I close the bottom of the form with parchment paper, cover the edges of the form with Teflon tape. Acetate foil or parchment paper can be used instead of tape.
- we shift the crumb into the mold and level it. This will be our foundation. Putting the base in the refrigerator
Let's make creamy ice cream
- in a clean, dry, cold bowl, whisk 500 grams of chilled cream with a fat content of 30-35%. We begin to beat at the minimum speed of the mixer
- when the cream starts to foam, add 10 grams or 2 tsp. tablespoons of vanilla sugar, and gradually increasing the speed of the mixer to the maximum, beat the cream until airy. Whisk the cream until soft peaks
- add 250 grams of condensed milk to the whipped cream. Stir at medium speed of the mixer until smooth
- beat the chilled strawberry mass with a mixer until it becomes airy
- Divide the creamy ice cream visually into 3 parts and transfer 1/3 of the creamy ice cream to the strawberry mass. If you are weighing on a scale, then we shift 250 grams of ice cream
- mix everything together until smooth. Strawberry ice cream ready
Let's form a cake
- on the base in the center we spread 3 tbsp. strawberry ice cream spoons
- on strawberry ice cream we spread in the center 3 tbsp. ice cream spoons
- so by alternating strawberry and creamy ice cream we form the whole cake
- sprinkle the cake with almond petals on top
We put the cake in the freezer until it hardens completely, for about 5-7 hours. Freezing time depends on the capacity of your freezer.
We release the finished ice cream from the mold and remove the tape.
To make it easier to cut the cake, it must be removed from the freezer in advance. About 10 to 20 minutes before serving, depending on your room temperature.
The cake is very tasty, I advise you to cook it.
If desired, instead of strawberries, you can use any berry that you like - raspberries, cherries, blueberries.
Ingredients designed for ice cream cake with a diameter of 19 cm, a height of 7 cm, weighing 1400 grams.
The foundation
- 160 grams of shortbread cookies
- 50 grams of butter
- 1 tbsp. a spoonful of cream with a fat content of 30-35%
Ice cream
- 300 grams of strawberry puree (about 400 grams of unpeeled berries)
- 90 grams (4.5 tbsp. tablespoons without top) sugar
- 3 yolks
- 50 grams of butter
- 500 grams of cream, 30-35% fat
- 250 grams of condensed milk
- 10 grams (2 tsp. spoons) vanilla sugar
Decoration
- almond petals