Sunday, August 7, 2011

Strawberry Ice Cream Cake

     This recipe is adapted from the August Woman's Day Magazine.

  • 1 lb of strawberries, hulled
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 (1/4 oz)  envelope unflavored gelatin
  • 1 can of chilled coconut milk
  • 1 cup of dairy free yogurt
  • GF Chocolate cookies (wafer type)
  1. Buy or make chocolate wafer like cookies. ( I used Trader Joe's brownie mix.  On the side of the bag are directions for making the brownie mix into a cookie.  I made wafer type cookies from this recipe.  Any of your favorite chocolate cookie would do. )
  2. In a blender pulse the strawberries, sugar, and vanilla extract until smooth. 
  3. Remove 1/4 cup of the strawberry mixture and place in a small saucepan.
  4. Sprinkle the gelatin over the top of the mixture and let rest for one minute.
  5. Turn on the stove to low heat and stir until the gelatin dissolves, about 2 minutes.
  6. Transfer mixture back to the blender and blend again.
  7. Transfer mixture to a bowl.  Add the chilled coconut milk and yogurt.  
  8. With an electric blender, blend until well incorporated.
  9. Place a piece of parchment paper lengthwise in the bottom of your loaf pan, making sure there is overhang on the sides.  This will act as  'handles' to lift the cake out of your loaf pan.
  10. Arrange 3 cookies or more to cover the bottom of your loaf pan.
  11. Arrange cookies around the outside of of the loaf pan. 
  12. Pour the strawberry mixture into the pan. 
  13. Start placing cookies in rows like the picture below.  I inserted five rows not counting the perimeter of the pan.  Eight rows is what the original recipe calls for, so go for it.   (Okay, I know my rows aren't straight!  Make yours better.  Because the mixture is not super stiff, the cookies tend to sway a little.)
  14. Place in freezer until frozen solid.
  15. To serve, let sit out for a few minutes to defrost.  
  16. Turn upside down and cut into slices.

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