Festive Strawberry Ice Cream Cake

Festive Strawberry Ice Cream Cake

Ice Cream Cake

Here I go again publishing another strawberry recipe for Christmas (last year I did a Strawberry Trifle), but I can’t help myself: it’s strawberry season in Australia and this year they are simply outstanding. They are not only plump, super red and gorgeous, but what is more important the flavour is spectacular. Take a closer look:

Strawberries 2 (1 of 1)
It must be a summer inspiration but I put in my mind that I had to make an ice cream cake. The dessert is ideal for Christmas because it can be done ahead of time and looks extremely glamorous on the table. Simply take out of the freezer, garnish with lots of beautiful strawberries and pistachios and drizzle with the “redelicious” sauce to serve. Thanks to my sister-in-law Lisi for the recipe!

Strawberry Ice Cream Cakelicious

Here is a guitar song  by Brazilian guitar player David Tavares, great music to listen to while you are having your Christmas feast.

Retrato en 3×4 – David Tavares

Follow me on Twitter, FacebookGoogle+ & Pinterest.

Festive Strawberry Ice Cream Cake L2 (1 of 1)


Whipped Cream Layer:

300ml thickened cream

80g pistachios

80g mini meringues

Cake Layer:

250g strawberries, hulled

200g Top n Fill caramel or sweetened condensed milk

150ml thickened cream

400g good-quality, store-bought plain sponge cake, roughly chopped

Strawberry Ice-Cream Layer:

900g Good-quality store-bought strawberry ice-cream or preferably home-made*

Strawberry Sauce** (to serve):

250g strawberries, hulled and roughly chopped

80g caster sugar

1 vanilla pod, seeds scrapped

Fresh Strawberries, to garnish

Shelled pistachios, to garnish


1 x 23cm round baking tray with loose base


*You will need to start this recipe one day ahead, however if opting for home-made ice-cream you will need to start 2 days ahead.

**Strawberry sauce can be done 3 days ahead and kept in an airtight container in the fridge.


1. For the strawberry sauce, in a small saucepan over medium heat combine the strawberries, sugar, vanilla pod and seeds. Cook for 5-8 minutes stirring occasionally or until sauce is slightly thick. Remove vanilla pod and process or blend the sauce until smooth.

2. In a stainless steel bowl and using an electric mixer fitted with a whisk, whisk the cream for 5 minutes or until firm peaks are about to form. Fold in the pistachios and meringues. Cover the bowl with plastic wrap and place it in the fridge.

3. For the cake layer, blend the strawberries with the caramel and cream. In a bowl mix the cake with this strawberry mixture.

4. To assemble, line a 23cm round tray with loose base with plastic wrap, leaving plenty overhanging sides. Layer with the whipped cream mixture then place in the freezer for 1 hour or until set.

5. Add half of the cake mixture and place in the freezer to set for about 30 minutes. In the meantime, take the strawberry ice-cream out of the fridge and set aside for 20-30 minutes to soften. Add the ice-cream and using the back of a metal spoon smooth it on top of the cake mixture. Top with the remaining cake mixture, cover loosely with the plastic film and place it in the freezer overnight to set.

6. Remove cake from tray, turn it on a cake plate and remove the plastic film. Garnish with strawberries and pistachios and serve with the sauce. Put a knife under hot water for a few seconds to help you slice the cake.

Serves: 8-10


Receita em Português

Bolo de Sorvete de Morango


Camada de Chantilly:

300ml de nata fresca

80g pistache

80g suspiros

Camada do Bolo:

250g morangos

200g doce de leite ou leite condensado

150ml creme de leite

400g de pão de ló ou outro bolo neutro

Sorvete de Morango:

900g de sorvete de morango pronto (de boa qualidade) ou de preferência caseiro*

Calda de Morango** ( para servir ) :

250g morangos, picados

80g de açúcar refinado

1 colher de chá de extrato de baunilha

Morangos frescos, para decorar

Pistaches sem casca , para decorar


1 x  assadeira redonda de 23cm com base solta

* Você vai precisar começar esta receita um dia antes, no entanto, se optar por sorvete feito em casa você vai precisar para começar 2 dias antes.

** A calda de morango pode ser feita 3 dias antes e mantida em um recipiente hermético na geladeira.

 Modo de Preparo 

1. Para a calda de morango, em uma panela pequena sob fogo médio misture os morangos, açúcar e baunilha. Cozinhe por 5-8 minutos, mexendo ocasionalmente ou até que a calda engrosse. Bata a calda no liquidificador ou processador até ficar homogênea.

2. Em uma tigela de aço inoxidável e usando uma batedeira, bata o creme de leite por 5 minutos ou até ficar em ponto de chantilli. Misture levemente o pistache e merengues. Cubra a tigela com filme plástico e coloque na geladeira.

3. Para a camada do bolo, bata no liquidificador (ou processador0 os morangos com o caramelo e creme. Misture este líquido com o bolo.

4. Para montar, coloque filme plástico em uma forma redonda de 23 centímetros com base solta , deixando plástico sobrar para fora. Coloque a camada de chantilly e deixe no congelador por 1 hora ou até ficar firme.

5. Adicione metade da mistura de bolo e coloque no freezer para por cerca de 30 minutos para firmar. Nesse meio tempo, tire o sorvete de morango  da geladeira e deixe para fora por 20-30 minutos para amolecer um pouco. Colocar o a camada de sorvete de morango e alisá-lo com a parte de trás de uma colher de metal. Cubra com a mistura de bolo restante depois cubra frouxamente com o filme plástico e coloque no freezer da noite para o dia.

6. Retire o bolo da forma, vire-o em um prato de bolo e retire o filme plástico. Decore com morangos e pistaches e sirva com a calda. Coloque uma faca em água quente por alguns segundos para facilitar o corte.

Rende: 8 – 10

  • http://www.tastedefined.com/ Shoshanna Lee

    Bookmarked this one. Such an irresistible delight. And as always, the presentation is – par excellence.

    • GeorginaRibas

      It’s great you enjoy this one so much, I was inspired by the strawberries they are superb this year.

  • http://www.antoskitchen.com Antonet Roajer

    Wow!! Strawberry cake looks beautiful and delicious.

    • GeorginaRibas

      Thanks Antonet!

  • http://lslfun.blogspot.com Mira L

    So beautiful! Love this cake! Great photos!

    • GeorginaRibas

      Thanks Mira!

  • http://www.mygingergarlickitchen.com/ anupama (MGGK)

    Yay for this super gorgeous, delicious, stunning festive cake. Can’t wait to try this show stopper! 🙂

    • GeorginaRibas

      Thanks Anu, if you come one day to Australia I will make it for you 🙂