We’re celebrating. Again! I know, it’s been a very good spring. The festivities planned for today are both of the birthday nature, as we honor both Danny and Canada simultaneously on this first day on July.
This red and white strawberry ice cream cake is how this party gets started. It is equal parts of vanilla ice cream and yogurt blended together and layered with strawberry honey jam. It couldn’t be simpler and it looks pretty on the plate.
Speaking of u-picks, we are taking advantage of our national holiday, and jumping out the door this morning to pick strawberries. This post will be short, like strawberry season. I have to preserve the fruit before it is too late.
But I leave you with ice cream cake.
Strawberry Jam Ice Cream Cake
To me, summer desserts must be fast and they ideally should highlight summer produce. And if they are not full of sugar, that is another positive. This ice cream cake garners points in all three areas, with the addition of yogurt lightening up the dessert and adding a subtle tang that quite complements the jam.
I studded the interior and top of the cake with fresh berries, but really, the cake needs nothing more than the strawberry jam layer. The ice cream and the jam melt at the same rate and melt together on the plate for sweet and tangy spoonfuls.
The yogurt makes the cake freeze a little more solid than a standard ice cream cake, so bring the cake out and let it thaw for 15-20 minutes on the counter before serving. Don’t worry, it won’t dissolve into a puddle, but it will be easier to slice.
I used a simple graham crumb crust for the bottom, but you could layer cookies, sponge cake or lady’s fingers as well.
I probably don’t have to tell you, but this would also work well in popsicle molds. just swirl the jam into the ice cream/frozen yogurt mixture and fill the pop molds. Sprinkle a few graham cracker crumbs on top for a little extra crunch and freeze until firm.
|Srawberry Ice Cream Cake||
- 3/4 cup graham cracker crumbs
- 3 Tablespoons melter butter
- 2 cups vanilla ice cream, softened slightly
- 2 cups plain yogurt
- 1/2 cup strawberry jam
- fresh strawberries for garnish
- Line a loaf pan with parchment paper or plastic wrap. This will help us get the cake out of the mold.
- Mix together the graham cracker crumbs and melted butter in a small bowl. Distribute the crumbs around the bottom of a loaf pan evenly and press down firmly. I use the bottom of a glass and it works well.
- Working quickly, mix together the ice cream and the yogurt in a large bowl until combined. Scoop half of it into the loaf pan and use a spatula to distribute it evenly.
- Drop the strawberry jam in spoonfuls on top of the ice cream and smooth it into a thin layer.
- Add the rest of the ice cream and yogurt mixture to the loaf pan and smooth the top. Cover with plastic wrap and place in the freezer for at least 6 hours.
- To serve. Remove plastic wrap and invert cake onto a plate or platter. Allow to thaw for a few minutes, then tap the pan. The cake should release. Remove the plastic wrap, invert cake so the crumb layer is on the bottom.
- Garish with fresh berries, slice and serve.
Happy July and Happy Canada Day!