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Strawberry Ice Cream Cake

Yield Makes 1 9-inch cake; serves 8


  • 2 pints vanilla ice cream
  • 20 small strawberries, hulled and cut into small pieces (21/2 cups)
  • 1/2 cup heavy cream

Nutrition Information

  • calcium 97 mg
  • calories 190
  • caloriesfromfat 61 %
  • carbohydrate 17 g
  • cholesterol 49 mg
  • fat 13 g
  • fiber 1 g
  • iron 0 mg
  • protein 3 mg
  • satfat 8 g
  • sodium 59 mg

How to Make It

  1. Line the bottom of a 9-inch springform pan with parchment paper or foil. Place the pan in freezer to chill, about 10 minutes. Scoop the ice cream into the bowl of an electric mixer and beat with a paddle attachment until it's soft but still holds its shape, about 2 minutes. Add the strawberries and beat until the ice cream is pink and the berries start to break down, about 1 more minute. Transfer to the chilled pan and spread to smooth the surface. Freeze until firm, 2 hours or overnight (if overnight, wrap in plastic to prevent freezer burn). Whip the heavy cream in a clean bowl to form soft peaks. Remove the cake from the springform ring, running a knife around the edge, if necessary. Spread the cream over the cake. Use a hot chef's knife to slice the cake into wedges.