Photo: Jennifer Davick
Hands-on Time
30 Mins
Total Time
5 Hours 45 Mins
Yield
Makes 16 servings

Look for soft ladyfingers in the bakery section of the grocery store.

How to Make It

Step 1

Arrange ladyfingers around sides and on bottom of a 9-inch springform pan. (Reserve any remaining ladyfingers for another use.) Spread strawberry ice cream over ladyfingers, and freeze 30 minutes.

Step 2

Spread softened strawberry sorbet over ice cream. Freeze 30 minutes.

Step 3

Process strawberries and powdered sugar in a food processor 1 minute or until pureed. Reserve 1/4 cup mixture. Whisk remaining strawberry mixture into marshmallow crème until well blended.

Step 4

Beat cream at high speed with an electric mixer until stiff peaks form. Fold into marshmallow mixture. Pour over sorbet in pan. Drizzle reserved strawberry mixture over top, and gently swirl with a paring knife. Freeze 4 hours or until firm. Let ice-cream cake stand at room temperature 15 minutes before serving.

Step 5

Note: We tested with Blue Bell Strawberry Ice Cream and Häagen-Dazs Strawberry Sorbet.

Ratings & Reviews

Lissa's review

rebeccaj321
December 06, 2015
Easy and tasty! Did not use lady fingers, instead crushed vanilla double stuffed Oreos with 5 tbsp butter and pressed onto bottom of pan and chilled half an hour. Made with strawberry Haggen Dazs and strawberry gelato. Would make again.

Yummy!

Lissa
June 16, 2015
This was super yummy! I followed the recipe except for using raspberry sorbet instead of strawberry. The flavor is pretty rich so a little goes a long way. I will definitely make it again.

rebeccaj321's Review

jtimrogers
August 19, 2013
N/A

jtimrogers's Review

Patti
July 25, 2011
I am one of those cooks who always manage to loan out my pans never to get them back when you need them. Since i didn't have a spring pan and could not find the sorbet or lady fingers at my local grocery this afternoon I used rasberry sherbet and made this in individual shortcake cups. My family raved on how good it was. I do not pride myself on being a dessert maker there are very few that I can get right. I have however found this one to be one of those that I will be using from now on especially when i remember who has my spring pan! Thanks for posting this great recipe...I am a Fan!