Strawberry Ice Cream Cake – a delicious recipe with chocolate, coconut oil, cream cones, egg yolks, sugar +, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt the chocolate with the coconut oil then mix with the ground ice cream cones. Press into the base of a lightly oiled 7 inch cake pan then chill until firm.
2
For the ice cream base, gently whisk the egg yolks and 1/3 cup sugar over a hot water bath until thickened. Remove from the heat and place the bowl over an ice bath and continue to gently whisk until cold. Beat the cream until stiff then fold into the egg mixture. Transfer to the cake pan, smooth the top and freeze for at least 6 hours or overnight.
3
Puree the remaining sugar, strawberries and lemon juice until smooth then spread on top of the cake and freeze again until firm. To serve, remove from freezer and allow to thaw slightly in the fridge for 20 mins.
803
kcal
Calories
65
g
Fat
39
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 oz dark chocolate, chopped, 1 tbsp coconut oil, 3.5 oz ice cream cones, finely ground, 4 None egg yolks, and more.
Yes, Strawberry Ice Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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