Strawberry Ice Cream Cake

Strawberry Ice Cream Cake

Discover this recipe for strawberry and vanilla cookie ice squares, perfect for hot summer days.

Ingredients

  • 6 tbsp unsalted butter, melted and chilled
  • 300g fresh strawberries, sliced and frozen
  • 1 package vanilla sandwich cookies or graham crackers
  • 250 ml (1 cup) cold whipping cream
  • 120 ml (1/2 cup) strawberry jam
  • 1 can condensed milk
  • 1 box fresh raspberries, for garnish
  • 1/4 tsp salt

Preparation

  1. Remove the strawberries from the freezer and let them sit at room temperature for 10 minutes (without thawing completely).
  2. Line an 8-inch baking pan with parchment paper.
  3. Pulse the cookies and a pinch of salt into fine crumbs in a food processor. Add the melted butter and pulse until well blended.
  4. Pour the cookie mixture into the pan and press firmly with your fingers to form an even crust.
  5. Blend the strawberries in a food processor until they are small (pea-sized).
  6. Whip the cream on high speed until stiff peaks form. Add the chopped strawberries, condensed milk, jam, and another pinch of salt. Whisk again on medium speed until well incorporated.
  7. Pour this mixture over the crust in the pan. Smooth the surface.
  8. Cover and freeze until set (at least 6 hours)
  9. Garnish with fresh berries and sprinkle with confectioners' sugar.
  10. When ready to serve, unmold using parchment paper, place on a board and cut into 12 portions. 
     
Preparation
20 min
Cooking
6 hours minimum
Servings
12 servings
Category
Desserts and snacks
Recipe by
Marchés publics de Montréal

Quebec strawberries are available from early June to the first frost in October.

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