Strawberry ice-cream cake

1 servings
20 min
Very Easy


Number of serving: 1

50 g icing sugar (subjected to personal preference)

juice of 1/2 lemon

300 ml whipping cream


  • Use a food processor and blend the strawberries till it becomes a smooth puree.
  • Add the icing sugar and lemon/orange juice and process again till smooth.
  • Press the puree through a sieve into a bowl. Chill till cold.
  • Whip the cream until it just thickens but still falls from the spoon.
  • Fold the whipped cream into the strawberry puree. Pour into a freezerproof container.
  • Freeze for 6 hours until firm, beating occasionally with a fork/electric whisk to break up the ice-crystals.


Strawberry Ice-cream Cake, photo 1Strawberry Ice-cream Cake, photo 2Strawberry Ice-cream Cake, photo 3

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