Strawberry Ice Cream Cake – a delicious recipe with cream wafers, chocolate, coconut oil, egg yolks, sugar, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a food processor, grind the ice cream wafers to a fine crumb. In a bowl over a pan of steaming water, melt the chocolate and coconut oil. Mix with the ground ice cream wafers and press into the base of a lightly oiled 7 inch cake pan then refrigerate until firm.
2
In a bowl over a pan of hot water, gently whisk the egg yolks and 1/3 cup of sugar until thickened. Remove from the hot pan and place the bowl in iced water and continue to gently whisk until cold.
3
Beat the cream until stiff then fold in the egg mixture. Pour a little into a small container and freeze for 3 hours. Pour the rest over the base, smooth the top and freeze for at least 6 hours or overnight. With the small amount, form into 2 balls, place on ice cream cones and freeze again.
4
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, decorate with the 2 ice cream cones and allow to slightly thaw in the fridge for 20 minutes.
876
kcal
Calories
70
g
Fat
48
g
Carbs
15
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 9 ingredients. The key ingredients include: 3 oz ice cream wafers, 3 oz dark chocolate, chopped, 1 tsp coconut oil, 4 medium 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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