This most neat-looking ice cream cake is very easy to performance, has two of the most popular fragrances, and consists of a layer strawberry ice cream and a layer with crushed chocolate. But you can add any other of your choice to the strawberry flavor.
Inside a simple-looking cake with whipped cream icing a surprise hides: layers of strawberry and vanilla ice cream with a layer of whole grain crackers coated with jam. Send the cake to the freezer after each layer is formed to Do not damage the entire structure.
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Time: 6 hours 10 min. Difficulty: easy Servings: 8 – 10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 liter strawberry ice cream
- 3 tbsp. crumbled whole-grain graham crackers and optionally for decoration
- 0.75 Art. strawberry jam
- 1 liter chocolate chip ice cream
- 2.5 tbsp. fat cream
- 0.25 Art. powdered sugar
- 1 tsp vanilla extract
- Chopped strawberries for decoration
Recipes with similar ingredients: strawberry ice cream, strawberry jam, cream, icing sugar, vanilla extract, confiture
Recipe preparation:
- Lay out the bottom of a split baking dish with a diameter of 20 cm with parchment paper and put in the freezer for 10 minutes. By time, cut the strawberry ice cream into pieces and beat mixer with spatula at a slow speed until it will become soft and uniform, but not melted, about 30 seconds. Pour 1 tbsp. crumbled crackers to the bottom of the chilled forms. Spread strawberry ice cream evenly over the crumbs and tap the mold several times on the kitchen table to clean air bubbles. Pour on top another 1 tbsp. crackers and flatten. Spread strawberry jam. Keep in the freezer for 1-2 hours.
- Cut the ice cream with chocolate into pieces and beat with a mixer, to make it soft. Put it on top of jam, then sprinkle the remains of crumbled crackers. Keep in the freezer until the cake freeze, 2 hours or night.
- Wrap the dish with a warm kitchen towel so that the cake falls behind from the walls. Remove the sides and put the cake on a plate. Put in the freezer for 15 minutes. Cover the cake with icing: whisk cream with powdered sugar and vanilla until solid peaks. Spread the pie top and sides. Garnish with chopped strawberries and breadcrumbs crackers. Keep in the freezer until the cake freezes, 3 hours or night.
