Homemade Strawberry Ice Cream Cake with Fresh Berries

Name: Homemade Strawberry Ice Cream Cake with Fresh Berries
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 12
Ingredients: 300 g strawberries; 4 pcs eggs; 125 g caster sugar; 50 g unsalted butter, melted plus extra for the tin; 125 g plain flour; 300 g strawberry ice cream; 400 ml double cream; 1 tbsp icing sugar; 1 tbsp freeze-dried strawberries; 1 tbsp pistachios, roughly chopped

This elegant strawberry ice cream cake features a light, airy sponge layered with creamy strawberry ice cream and fresh fruit. Topped with whipped cream and crunchy pistachios, it is the ultimate refreshing dessert for summer celebrations.

Servings12 Portions

Prep Time45 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

strawberries
300 g
eggs
4 pcs
caster sugar
125 g
unsalted butter, melted plus extra for the tin
50 g
plain flour
125 g
strawberry ice cream
300 g
double cream
400 ml
icing sugar
1 tbsp
freeze-dried strawberries
1 tbsp
pistachios, roughly chopped
1 tbsp

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/Gas 4). Grease a 20cm springform tin with butter and line the base and sides with baking parchment. Select eight of the best-looking strawberries and set them aside for the garnish; hull and slice the remaining strawberries.

Create a bain-marie by placing a large heatproof bowl over a pan of simmering water, ensuring the bottom of the bowl does not touch the water. Add the eggs and caster sugar to the bowl and whisk with an electric hand mixer until the mixture is thick, pale, and has doubled in volume.

Remove the bowl from the heat and continue whisking for a few minutes until the mixture reaches the 'ribbon stage'—this is when the beaters leave a visible trail on the surface for a few seconds when lifted. Gently drizzle the melted butter around the edge of the bowl and fold it in using a large metal spoon, being careful not to deflate the air.

Sift the flour and a pinch of salt into the bowl and fold gently until just combined. Pour the batter into the prepared tin and tap it lightly on the counter to release large air bubbles. Bake for 25 minutes until golden brown and springy to the touch. Allow to cool in the tin for 2 minutes, then transfer to a wire rack to cool completely.