Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 pint strawberry ice cream
- 1 pint vanilla ice cream
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 cup fresh strawberries, diced
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the mixture is crumbly.
3. Press the mixture into the bottom of a 9-inch springform pan lined with parchment paper. Bake for 10 minutes or until lightly golden brown. Let it cool completely.
4. In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract and beat until well combined.
5. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
6. Spread the cream cheese mixture over the cooled graham cracker crust.
7. Freeze the cheesecake layer for 30 minutes.
8. Soften the strawberry ice cream and spread it over the cheesecake layer.
9. Freeze for another 30 minutes.
10. Soften the vanilla ice cream and spread it over the strawberry ice cream layer.
11. Freeze for at least 2 hours or until firm.
12. Once the ice cream cake is firm, remove it from the springform pan and place it on a serving plate.
13. Top the cake with diced fresh strawberries.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Freezing time: 3 hours
Temperature:
Oven temperature: 350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 29g
Saturated Fat: 17g
Cholesterol: 90mg
Sodium: 220mg
Carbohydrates: 43g
Fiber: 1g
Sugar: 31g
Protein: 5g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Strawberry ice cream can be substituted with any other fruit-flavored ice cream.
- Vanilla ice cream can be substituted with any other plain-flavored ice cream.
- Fresh strawberries can be substituted with any other fresh fruit.
Variations:
- Add a layer of sliced bananas or peaches between the cheesecake and ice cream layers.
- Use chocolate or caramel sauce as a topping instead of fresh strawberries.
- Add chopped nuts or chocolate chips to the graham cracker crust.
Tips and tricks:
- Make sure the cream cheese is softened before beating it.
- Use a hot knife to cut the ice cream cake for clean slices.
- Freeze the cake for at least 2 hours before serving to ensure it is firm enough to slice.
Storage instructions:
- Store the ice cream cake in the freezer, covered with plastic wrap or aluminum foil, for up to 1 week.
Reheating instructions:
- The ice cream cake does not need to be reheated.
Presentation ideas:
- Serve the ice cream cake on a cake stand or platter.
- Top the cake with fresh strawberries or other fruit.
Garnishes:
- Fresh strawberries
- Whipped cream
- Chocolate shavings
Pairings:
- Serve with a glass of cold milk or a cup of coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the graham cracker crust is too crumbly, add more melted butter.
- If the ice cream layers are melting too quickly, freeze the cake for longer between layers.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and surfaces thoroughly before preparing the recipe.
- Keep the ice cream cake frozen until ready to serve.
Food history:
- Ice cream cakes have been around since the 19th century, but became popular in the 20th century with the invention of the freezer.
Flavor profiles:
- Sweet, creamy, tangy, and fruity.
Serving suggestions:
- Serve the ice cream cake as a dessert for a summer barbecue or birthday party.
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