Ah, the strawberry sorbet ice cream cake. A dessert that combines the sweet fruitiness of strawberry sorbet with the elegance of an ice cream cake. The perfect treat for anyone who craves a frozen, fruity masterpiece without the fuss of complicated ingredients. This cake is light, refreshing, and so easy to make that you’ll question why you haven’t been serving it at every party. You can pretend you’re fancy, but really, you just wanted an excuse to indulge in some ice cream while feeling somewhat virtuous. Let’s dive in and get this fruity frozen wonder going!
Strawberry Sorbet Ice Cream Cake
A frozen dessert blending strawberry sorbet and ice cream, layered into a stunning, refreshing cake. Perfect for warm weather.
Ingredients
- 2 cups strawberry sorbet softened
- 2 cups vanilla ice cream softened
- 1 ½ cups crushed graham crackers
- ¼ cup melted butter
- ½ cup fresh strawberries for topping
Instructions
- Combine the crushed graham crackers and melted butter. Press into the bottom of a springform pan.
- Spread a layer of softened strawberry sorbet over the crust. Freeze for 30 minutes.
- Add a layer of softened vanilla ice cream on top of the sorbet. Freeze for 30 minutes.
- Repeat the layers if you have enough sorbet and ice cream.
- Freeze the cake for at least 4 hours or until firm.
- Top with fresh strawberries before serving.
Notes
Nutritional values (per serving):
- Calories: 290
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
Vitamins and minerals present (per serving):
- Vitamin A: 8%
- Vitamin C: 20%
- Calcium: 6%
- Iron: 4%
- Magnesium: 3%
Any additional notes/tips to enhance the flavor for the recipe
- Add a drizzle of chocolate syrup or a handful of crushed nuts for extra texture.
- For a more refreshing twist, layer in a bit of lemon sorbet.
- Try using a fruit sorbet mix, like raspberry, for a deeper berry flavor.
