Strawberry Ice-Cream Cake
An easy and simple recipe made with strawberries, whipped cream, sweetened condensed milk and wafers. You will love it!
Strawberry Ice-Cream Cake
Ingredients
Main:
Garnish:
Method
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Line the inside of a 9x5-inch loaf pan with clingfilm leaving extra hanging down on the outside.
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Puree the strawberries with the lemon juice and transfer to a bowl. Fold in the sweetened condensed milk and red food colouring.
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In a large bowl, whip the fresh cream until stiff peaks form. Slowly fold in the pureed strawberries a little at a time, so you don't deflate the whipped cream.
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Spread a third of the strawberry filling in the loaf pan. Top with a row of wafers the way you would slice it. Start a little further in from the edge of the pan and finish a little before the end of the pan. (When it is ready and flipped over, wafers shouldn't be showing on the outer side.)
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Spread another layer of strawberry filling and repeat with wafers.
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Finally add another layer of filling and finish off with wafers. (This time completely cover the top with wafers as this will be the base of the strawberry ice-cream cake).
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Fold over the hanging clingfilm to cover the top and place in the freezer to set overnight.
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When set, turn over onto a serving place. Remove clingfilm and decorate with piped whipped cream. Return to freezer until ready to serve. Remove from freezer 15 minutes before serving and garnish with fresh chopped strawberries.
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Enjoy!