STRAWBERRIES AND CREAM ICE CREAM CAKE
Don't be fooled, this simple-looking whipped cream frosted cake has a surprise inside: layers of strawberry and chocolate chip ice cream with a flavor boost from strawberry jam and graham cracker crumbs.
Provided by Food Network Kitchen
Categories dessert
Time 6h10m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Line the bottom of an 8-inch springform pan with parchment and freeze for 10 minutes. Meanwhile, cut the strawberry ice cream into pieces and beat in a stand mixer with the paddle attachment on low speed until smooth and spreadable but still frozen, about 30 seconds.
- Sprinkle 1 cup of crushed graham crackers in the bottom of the chilled pan. Spread the softened strawberry ice cream over the crumbs and tap the pan on the counter several times to remove any air pockets. Sprinkle with another 1 cup graham cracker crumbs and pat into an even layer. Spread with the strawberry jam. Freeze the cake until firm, 1 to 2 hours.
- Cut the chocolate-chip ice cream into pieces and beat in the mixer to soften. Spread on top of the strawberry jam layer, then sprinkle with the remaining 1 cup graham cracker crumbs. Freeze until firm, at least 2 hours or overnight.
- Frost the cake: Rub the side of the springform pan with a warm kitchen towel to loosen. Remove the ring; invert or slide the cake onto a platter and freeze 15 minutes. Beat the heavy cream with the confectioners' sugar and vanilla until stiff peaks form. Spread over the top and side of the cake. Top with sliced strawberries and graham cracker crumbs. Freeze until firm, at least 3 hours or overnight.
STRAWBERRY ICECREAM CUPCAKES
I wanted to take some special cupcakes to a little girl on her birthday. I frequently take their family baked goods; but usually chocolate as that is what they all like. However, I wanted to try something else that would seem special for her...and it met with a resounding success from all. Everyone at my house loved them too!
Provided by Amy Alusa
Categories Cakes
Time 55m
Number Of Ingredients 7
Steps:
- 1. Line muffin/cupcake tins with a decorative liner, or spray inside the cups of the tins with vegetable spray. Take your ice cream out of the freezer to soften up a little bit.
- 2. Mix the cake mix, eggs, water and canola oil. Fill cups 3/4 full. Bake at 350F for about 15-20 minutes, depending on how hot your oven is. Check them at 15, and if they do not bounce back when you touch the top of one, leave it a little longer. Do not over or under cook!
- 3. When cupcakes are completely cool, cut out a cylinder in the middle of each one (about a nickle size in diameter). Stuff center of each cupcake with softened ice cream. Work quickly. Place cupcakes (if possible in an airtight container) in freezer to keep ice cream from melting further and to let it harden up some.
- 4. Make 1 recipe of Ultimate Cream Cheese Frosting. (It is the absolute Bomb!) https://www.justapinch.com/recipes/dessert/other-dessert/ultimate-whipped-cream-cheese-frosting.html?p=1
- 5. If cupcakes are hardened up enough to work with (ice cream isn't oozing out!) then frost each cupcake generously and decorate with fresh strawberry butterflies. You make these by washing and hulling some fresh strawberries, pat dry. Cut each strawberry in quarters lengthwise. Position quarter sized strawberries with round side up and fanning out to look like a butterfly. Each cupcake will look slightly different. Cut a sliver of strawberry to look like the butterfly body. I can't seem to get the site online that I saw this at; but I am putting a link to the picture. http://www.vicstrawberry.com.au/assets/60/images/2137360(400x400).jpg
BEST STRAWBERRY ICE CREAM
I've made this strawberry ice cream recipe often, and it comes out smooth and creamy every time. Our state produces of lot of strawberries, and they are so good! - Leone Mayne, Frostproof, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2 quarts.
Number Of Ingredients 8
Steps:
- In a large heavy saucepan, combine eggs and milk; stir in sugar. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately; add marshmallows, stirring until melted., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 5-10 minutes or until cool. Stir in remaining ingredients. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-third full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture. , ,
Nutrition Facts : Calories 153 calories, Fat 6g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 35mg sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
REAL STRAWBERRY CUPCAKES
Most strawberry cake recipes ask you to use artificially flavored gelatin. This one uses only uses fresh ingredients. Also makes a great cake!
Provided by drewface
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
- Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
- In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
- Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
- To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 39 g, Cholesterol 52 mg, Fat 14.1 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 248.9 mg, Sugar 25.4 g
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