Strawberry Lemonade Ice Cream Cake: Because who wants a regular cake when you can have the tangy freshness of lemonade and sweet strawberries, right? This isn’t your run-of-the-mill dessert; it’s the refreshing, citrusy, berry-packed treat your taste buds didn’t know they needed. Perfect for those hot summer days when you’re too lazy to bake but still crave something decadent. Forget about complex ingredients—this cake does all the heavy lifting while you kick back and enjoy the results. It’s easy, it’s cool, and it might even make you forget about your embarrassing attempts at “healthy” eating.
Strawberry Lemonade Ice Cream Cake
A zesty, berry-filled frozen cake that combines the flavors of strawberry and lemonade in one chilled, refreshing dessert.
Ingredients
- 2 cups strawberry ice cream softened
- 1 ½ cups lemon sorbet softened
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 ½ cups crushed graham crackers for the base
- ½ cup melted butter
- 1 tbsp fresh lemon zest for an extra zing
Instructions
- Prepare the base by combining crushed graham crackers and melted butter in a bowl. Press into the bottom of a springform pan.
- Layer the softened strawberry ice cream on top of the graham cracker base and spread evenly.
- Layer lemon sorbet on top of the strawberry ice cream and spread it out smoothly.
- Whisk the heavy cream and powdered sugar until stiff peaks form. Spread whipped cream over the lemon layer.
- Freeze for at least 3 hours, allowing all layers to set. Serve cold.
Notes
Nutritional values (per serving):
- Calories: 330
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
Vitamins and minerals present (per serving):
- Vitamin C: 10%
- Vitamin A: 8%
- Calcium: 6%
- Iron: 4%
- Vitamin D: 5%
Any additional notes/tips to enhance the flavor for the recipe
- Add lemon zest or mint leaves for a pop of freshness.
- Drizzle with a little honey or syrup for extra sweetness.
- Swap the graham cracker base with crushed Oreos for a twist on the flavor.
