Super easy, super fast and beautiful… ice cream cake.
One of my best friends’ 16th birthday was in August. We wanted to make her something easy and light.
There isn’t anything better on a hot summer day than ice cream and what is even better than simple ice cream? Ice cream cake!
Cheesecake? Rich and creamy filling and crumbly crust. So good! I love cheesecake.
And what happens if we put these to things together? An awesome no-bake (or only a little baking) Strawberry Cheesecake Ice Cream Cake!
The crust is made out of some biscuits and butter. First time I didn’t bake it all and it was a little too crumbly so the next time I baked the crust it for only 10 minutes.
The ice cream part is a home made no-machine ice cream recipe adopted form Gemma Stafford who is an amazing baker. I love her recipes.
We decided to make this cake a show stopper. So Z., Pepperoni and I made a lot of tiny marzipan roses and flowers. It took a few hours but overall it was totaly worth it. The cake was beautiful.
And not just beautiful. It was so delicious, I had to make it two more times in that week.
So I think it was kind of a success.
The only bad thing is that you have to wait for at least 6 hours while the cake is in the freezer.
And you can also make it with several different fruits and flavors the possibilities are endless. Apricot, chocolate, cinnamon, or your favourite ice cream flavor. You decide!
Strawberry Cheesecake Ice Cream Cake
Prep Time:20 min. + the decoration Baking Time:10 min. Total Time: 6,5 + hours Portion: 12 slices
Ingredients:
Crust:
3 and ½ cups or 450 g biscuit (graham cracker, digestive, I used oat biscuit)
½ cup or 115g butter (melted)
Strawberry Cheesecake Ice Cream:
2 cups or 450 ml cold! whipping cream/ heavy cream
14 ounces or 1 can or 400 ml or 400 g COLD sweetend condensed milk
2 teaspoons vanilla extract
250g strawberry (frozen or fresh)
2 tablespoons granulated sugar
½ cup or 115g cream cheese ( I used mascarpone)
½ cup or 100g graham cracker or any biscuit
Decor:
150g marzipan (white)
Gel food coloring
frozen raspberry
Directions:
Crust:
If you want to bake the crust preheat your oven to 340 F or 170 C.
Put the biscuits in a food processor to break them into fine crumbs. Or break them with a rolling pin.
Melt the butter in the microwave and add to the crumbs. Mix them together.
Press the mixture over the bottom of a 9 inches or 22cm spring-form pan and to the sides. I used a measuring cup to press it evenly.
Bake it for 10 mintues. Or put it in the fridge to set.
Strawberry Cheesecake Ice Cream:
Before you start making it keep the cream and the sweetened condensed milk in the fridge!
For the strawberry puree put the strawberries and the sugar in a small sauce pan. Cook it until you can mash the strawberries with a fork. Use a hand blender to make a puree. Put it aside and let it cool down.
In a large bowl beat the heavy cream on a medium-high speed with a standind mixer or a hand mixer. (Use a whisk attachment). Mix it for 4-5 minutes, until it’s in a soft peaks form.
Pour in the condensed milk and add the vanilla extract mix it with the speed turnt back up high and until it’s in a thick and stiff peaks from.
In a small bowl mix the cream cheese a little bit.
Crush the graham crackers or the biscuits in a bowl.
Stir the strawberry puree the cream cheese and the graham cracker crumbs into the ice cream base.
Pour the ice cream base on top of the base and spread it with a spatula.
Put the cake in the freezer for at least 6 hours or over night.
Decoration:
Colour the marzipan with the gel food coloring.
Make the roses.
Cut small leaves from green marzipan.
Put the flowers leaves and strawberries on the cake in a half-moon shape.
P.S.: What's your favourite ice cream falvor?
