Strawberry and vanilla ice cream cake.
Strawberry and Vanilla Ice Cream Cake – the perfect treat for hot days
What could be more enjoyable on a scorching summer day than to cool off with a homemade ice cream cake? It’s an ideal choice for indulging yourself, as well as gathering family and friends around the table. This strawberry and vanilla ice cream cake is not only delicious, but it's also a culinary masterpiece, bringing a touch of joy and freshness to every slice.
Total preparation time: 1 day
Preparation time: 30 minutes
Baking time: 30 minutes
Number of servings: 8-10
Necessary ingredients
For the base:
- 3 eggs (at room temperature)
- ½ cup of sugar (about 100 g)
- ½ cup of flour (about 70 g)
- A pinch of salt
- 3 tablespoons of sunflower oil
- 1 packet of vanilla sugar
For the ice cream:
- 5 egg yolks (at room temperature)
- 50 g flour
- 1 packet of vanilla sugar
- 150 g sugar
- 500 ml milk
- 500 ml heavy cream
- 2 tablespoons powdered sugar
- 250 g cleaned strawberries
For the strawberry sauce:
- 250-300 g cleaned strawberries
- 2-3 tablespoons of sugar
- Juice from ½ lemon
A bit of history
Ice cream cake is a delicacy that combines the creamy texture of ice cream with the flavor of a fluffy base, bringing together beloved ingredients. This recipe has evolved over time, becoming popular in many cultures due to its versatility. It can be customized according to the season, with fresh fruits or chocolate, giving each occasion a special touch.
Step by step: how to prepare the ice cream cake
1. Preparing the base
Separate the eggs, placing the egg whites in a large bowl and the yolks in another container. Whip the egg whites with sugar and a pinch of salt until you achieve a firm, shiny meringue. This step is essential to ensure a light and airy texture for the base.
Add the yolks, oil, and vanilla sugar, mixing well after each ingredient. Finally, fold in the sifted flour, being careful not to lose the air in the mixture.
Pour the mixture into a greased and floured baking pan and bake at 180°C for about 25-30 minutes, or until it passes the toothpick test. Let it cool completely.
2. Preparing the ice cream
In a bowl, mix the yolks with sugar, then add the flour and mix well. Gradually pour in the milk and vanilla sugar, then place the mixture over low heat, stirring constantly until the cream thickens. This step is crucial for achieving a smooth and delicious cream.
Once the cream has cooled, whip the heavy cream with the 2 tablespoons of powdered sugar until firm. Combine the two mixtures, dividing them into two approximately equal parts. In one of them, fold in the strawberry puree made by blending 250 g of strawberries and straining it to remove the seeds.
3. Assembling the cake
Line a pan with plastic wrap and place the cooled base at the bottom. Using a spoon, alternate the two creams for a “zebra” effect. You can start with a ladle of vanilla cream, followed by one of strawberry cream, continuing until you finish the mixtures. Cover everything with wrap and place the cake in the freezer for a night.
4. Preparing the strawberry sauce
For the sauce, chop the strawberries into small cubes and place them in a pot with sugar and lemon juice. Cook over low heat, stirring occasionally, until the sauce thickens slightly.
5. Serving the cake
Remove the cake from the freezer 10-15 minutes before serving, to allow it to soften slightly. Cut generous slices and top each with a spoonful of strawberry sauce. If desired, you can decorate with fresh strawberry slices around the plate.
Practical tips
- Make sure the ingredients are at room temperature for the best results.
- You can also use other seasonal fruits, such as raspberries or peaches, to vary the cake’s flavors.
- The ice cream cake can be stored in the freezer for up to a month, but it is best when consumed fresh.
Nutritional benefits
This ice cream cake is an excellent source of protein from eggs and calcium from milk. Strawberries are rich in vitamin C and antioxidants, contributing to a healthy immune system. However, it is good to know that due to the sugar and cream content, this dessert should be consumed in moderation.
Delicious combinations
For a complete culinary experience, serve the cake with a cup of flavored coffee or iced tea. This cake pairs wonderfully with vanilla ice cream or a berry puree.
Frequently asked questions
- Can I use other types of flour? Yes, you can try whole wheat flour or almond flour for a healthier version.
- What if the cake doesn’t cut easily? Let it thaw slightly before cutting to improve the texture.
- Can I make the cake without sugar? There are natural sweeteners that can be used, but it’s important to adapt the recipe accordingly.
This strawberry and vanilla ice cream cake is more than just a dessert; it’s a delightful culinary experience that brings joy and refreshment on hot summer days. I wish you much success in making it and hope you enjoy every slice!
Ingredients: For the base: 3 eggs, 1/2 cup of sugar, 1/2 cup of flour, a pinch of salt, 3 tablespoons of sunflower oil, vanilla. For the ice cream: 5 egg yolks, 50g flour, 1 packet of vanilla, 150g sugar, 500ml milk, 500ml whipping cream, 2 tablespoons of powdered sugar, 250g cleaned strawberries. For the strawberry sauce: 250-300g cleaned strawberries, 2-3 tablespoons of sugar, juice from 1/2 lemon.
