Ingredients and Weight:
- Graham cracker crumbs: 1 cup
- Melted unsalted butter: 1/4 cup
- Vanilla ice cream, softened: 1 quart
- Sliced strawberries: 2 cups
- Sugar: 1/2 cup
- Cornstarch: 2 tablespoons
- Water: 1/4 cup
- Lemon juice: 1 tablespoon
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and melted butter until combined.
- Press the crumb mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool completely.
- In a large bowl, spread the softened ice cream evenly over the cooled crust.
- Freeze for at least 4 hours, or until firm.
- In a small saucepan, combine strawberries, sugar, cornstarch, water, and lemon juice.
- Bring to a simmer over medium heat, stirring constantly.
- Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened.
- Let cool slightly, then pour the strawberry sauce over the ice cream.
- Freeze for at least 2 hours before serving.
Nutritional Information:
- Calories: 300 per slice
- Fat: 15g
- Carbohydrates: 40g
- Protein: 5g
Dish Characteristics:
- Sweet and creamy with a tangy strawberry sauce
- Perfect for summer gatherings or special occasions
- Easy to make and customizable with your favorite fruits
User Comments:
- "This cake was a hit at my party! It was so delicious and easy to make."
- "The strawberry sauce is amazing! I could eat it by the spoonful."
- "This recipe is a keeper. I will definitely be making it again and again."
Special Precautions and Tips:
- Make sure to use softened ice cream, not melted ice cream. Otherwise, the cake will be runny.
- If you don't have a springform pan, you can use a regular 9-inch baking pan. Just line the pan with parchment paper before adding the crust.
- You can use any type of fruit you like in the sauce. Raspberries, blueberries, or cherries would all be delicious.
