Even though summer has passed, this strawberry-lemon ice cream cake recipe still hits the spot.
Want to know how to make this amazing strawberry-lemon ice cream cake recipe? It’s super easy! Just follow along with Hailey Boudreau as she takes you step-by-step from start to finish. Want to make homemade strawberry ice cream? Hailey Boudreau takes you step-by-step on how to make that too!
Strawberry-Lemon Ice Cream Cake Ingredients
1 pound cake
½ quart strawberry ice cream
½ quart lemon ice cream
Strawberry-Lemon Ice Cream Cake Directions
Cut the pound cake into ¼ inch thick horizontal slices, starting from the bottom. Layer the bottom of your pan with the slices. Spread a layer of strawberry ice cream on top of the pound cake layer. This should be ½ inch-1 inch thick. Put in freezer for 15-30 minutes. Apply a thin coat of the fruit layer over the strawberry ice cream. Put in freezer for 15-30 minutes. Spread a layer of lemon ice cream on top of the fruit layer. Put in freezer until ready to serve.
Fruit Layer Ingredients (Optional)
¾ cup sugar
¼ teaspoon lemon juice
Pinch of lemon zest
1 pound strawberries
Fruit Layer Directions
Add the sugar, lemon juice and zest to a pan. Let the sugar dissolve completely before adding the strawberries, about 10 minutes. Continue to stir and lightly boil until the strawberries become soft and juice has been released about 20 minutes. The mixture should gel on a cold surface when done. Let cool before applying to ice cream cake.
About Hailey Boudreau
Hailey Boudreau graduated from Iowa State University with a BS degree in Dietetics. She is currently pursuing her registered dietitian license. She has contributed to the planning of many cooking classes with Hy-Vee as well as Iowa State University and is excited to be working with Kalona SuperNatural™. She is very passionate about organic and natural foods within her career and cooking. When Hailey is not in the kitchen, she enjoys volunteering, running and reading a good book.