• Elena

Let's cake! Ice cream style

Updated: Jun 28, 2021


There is no summer without ice cream, and no midsummer without strawberries, so why not combining the best of two worlds?! Especially when there is no need for an ice cream machine and it's easy and quick to set up..


This is a recipe that my previous neighbor shared with me after he himself had been served that from someone else. You know, back in the old days when you were actually writing down the recipe on a piece of paper instead of just saving it to your pinterest account.. I came across the recipe in my collection a few days ago and thought it was time for a revival. I baked my cake in a 20 cm spring form, and that gave me white thick slices and a bit of ice cream batter left, but a larger spring form (22 or 24 cm) would work just fine.

 

𝙸𝚌𝚎 𝚌𝚛𝚎𝚊𝚖 𝙼𝚒𝚍𝚜𝚞𝚖𝚖𝚎𝚛 𝙲𝚊𝚔𝚎

150 gr digestive cookies

75 gr butter

6 dl heavy cream

200 gr white chocolate

2 eggs

200 gr strawberries (I like to use fresh ones, but frozen work too)

1 dl powdered sugar

1 tbsp lemon juice


Fresh strawberries for decoration


Melt the butter, place it in a bowl and let it stand to cool down a bit. In the meanwhile, cover the bottom and sides of a spring form with baking paper. Process the cookies in a food processor until finely crushed, then add them to the melted butter and mix until well combined and transfer the mixture to the prepared pan. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base of the pan. Place in the fridge for at least 30 min.

Cut the chocolate in smaller pieces if needed, then melt it in the microwave or by placing it in a heat resistant bowl placed on top of a pan filled with hot water. If you are using the microwave, start with 2 minutes at 600W, then heat at 30 seconds intervals and mix in between with a spatula until the chocolate is completely melted. Let the chocolate stand and cool down a bit so it's not too warm when you add the remaining ingredients. In the meanwhile, whip the heavy cream to stiff peaks.


Add one egg at the time to the melted chocolate and whip vigorously with a hand mixer or a stand mix after each egg. Add half of the whipped cream and fold it in gently with a spatula. Transfer the ice cream mix into your spring pan on top of the digestive base.


Process the strawberries in a blender together with the icing sugar and the lemon juice. Add the smoothie-like mix to the remaining whipped cream and incorporate gently using a spatula. Add the strawberry mix on top of the chocolate mix, then use a spoon to create swirl.


Place in the freezer and let set for at least 4 hours. Let it stand in room temperature for 30 minutes before serving.

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