Mommy's Kitchen - Recipes From my Texas Kitchen: No-Bake Strawberry Ice Cream Cake

Monday, September 5, 2016

No-Bake Strawberry Ice Cream Cake

Lucky Leaf® Strawberry fruit filling gives this easy ice cream cake it's beautiful coloring and strawberry flavor. 
Fall is right around the corner, but summer is still in full swing here in North Texas. Our temps are still in the high 80's and low 90's, so we can't say goodbye to summer just yet. My family loves ice cream throughout the year, but there's just something special about enjoying ice cream during the summertime, especially homemade ice cream. 

Do you love ice cream? Do you love strawberry topping? If you do, you're going to love this easy Strawberry Ice Cream Cake! No churn homemade vanilla ice cream, a vanilla wafer cookie crust and Lucky Leaf® strawberry fruit filling make up this simple no bake dessert that's perfect for summer. 

I love simple desserts, especially ones that require chilling instead of baking. This easy ice cream cake can be customized any way you prefer. If strawberry isn't for you, no worries because Lucky Leafs® has so many convenient fruit fillings and topping flavors that you're sure to find the perfect flavor combination.  

A few of my favorites are, mixed berry, cherry, strawberry and red raspberry. You really can't go wrong with any flavor combination. I absolutely think this delicious ice cream cake would be the perfect sweet ending to summer, so I hope you'll give this recipe a try. 

Let's get started on this easy recipe. To begin, first gather all your ingredients. Prepare the strawberry ice cream ahead of time and freeze for about 2 - 3 hours before assembling the ice cream cake (see ice cream recipe at the end of this post).

To make the crust, add cookies to a food processor and pulse until it resembles fine crumbs. In a large bowl, mix the vanilla wafer crumbs with, sugar and melted butter until moistened and combined. 

Press the cookie mixture firmly into the bottom of an 8 inch spring form pan that has been lined with parchment paper or aluminum foil. Cover with plastic wrap and chill in the freezer for 30 minutes.

Remove ice cream from freezer and evenly spread the strawberry ice cream on the bottom the spring form pan over the cookie crust. 

Return the pan to the freezer and freeze until firm. Take out of the freezer and remove the ring and bottom of the spring form pan.

Peel off the parchment paper or foil and place the ice cream cake to a serving plate. 


Add the remaining strawberry fruit filling on top of the cake and pipe with additional whipped cream around the edges. 

Slice and serve ice cream cake slightly thawed. 



Strawberry Ice Cream Cake
Ingredients:

Ice Cream:
1 - 15 ounce can sweetened condensed milk
2 1/2 cups heavy whipping cream, whipped
1 1/2 - teaspoon vanilla extract
1 - 21 ounce can Lucky Leaf® premium strawberry fruit filling, separated 

Cookie Crust:
2 - cups crushed vanilla wafers 
1 - tablespoon sugar
1/3 - cup melted butter

Topping:
remaining strawberry fruit filling

2 - tablespoons confectioners sugar 
additional whipped cream (1 1/2 cups) for garnish 

Directions:
Prepare the ice cream ahead of time. In a large bowl whisk together the sweetened condensed milk and vanilla extract; set aside. Using a large bowl, whip the cream with an electric mixer or use a kitchen aid stand mixer on high speed (using the whisk attachment).

Mix until stiff peaks form about 5-7 minutes. Remove 1 1/2 cups of the whipped cream and add to a small bowl, whisk in 2 tablespoon powdered sugar and refrigerate for garnish. In a medium bowl, fold one cup of the whipped cream into the sweetened condensed milk and mix to combine. 

Add the mixture to the remaining cream and lightly fold. Fold in one cup of lucky leaf strawberry fruit filling into the ice cream mixture. Pour the ice cream mixture into a covered bowl and freeze until semi firm (about 2-3 hours).

To make the crust, add cookies to a food processor and pulse until it resembles fine crumbs. In a large bowl, mix the vanilla wafer crumbs with, sugar and melted butter until moistened and combined.

Press the cookie mixture firmly into the bottom of an 8 inch spring form pan that has been lined with parchment paper or aluminum foil. Cover with plastic wrap and chill in the freezer for 30 minutes.

Remove ice cream from freezer and evenly spread the strawberry ice cream on the bottom the spring form pan over the cookie crust. Return the pan to the freezer and freeze until firm. Take out of the freezer and remove the ring and bottom of the spring form pan.

Peel off the parchment paper or foil and add the ice cream cake to a serving plate. Add the remaining strawberry fruit filling on top of the cake and pipe (using a pastry bag) with additional whipped cream around the edges. Slice and Serve ice cream cake slightly thawed. Ice cream cake will keep in freezer for up to 14 days.

Servings: 8-12





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6 comments:

The Country Cook said... #

Absolutely love this recipe Tina! It is still SO hot here and no-bake recipes are always appreciated And, of course, I love me some Lucky Leaf pie filling!

Mommy Hates Cooking said... #

This looks so good. I love no-bake recipes and def love Lucky Leaf! I have some in my pantry, I need to try it with this.

Kenzies thoughts on art said... #

I love ice cream cakes and this looks really easy and super good!!!!!��������

Holly Lofthouse said... #

This cake looks incredible! Perfect for the high temps were still having. Can't wait to give it a try!

Served up with Love said... #

This looks AH-MAZING!! We still have some hot temps here in my neck of the woods so this is perfect! Love Lucky Leaf and can't wait to give this a try!

Marsha Baker said... #

OOOO - what a yummy treat to cool down with. Love the ease...as always, your photos are gorgeous. Love the simplicity of your great recipes too.