Strawberry ice cream cake with meringue

Strawberry ice cream cake with meringue

Total: 5 hr 15 Min. | Active: 15 Min.
vegetarian, gluten-free
Nutritional value / piece: 154 kcal
, Fat: 9 g
, Carbohydrate: 17 g
, Protein: 1 g

Strawberry season is finally here! My family and I always get so excited about this little red fruit and we’re particularly partial to homemade strawberry ice cream. As I often bake cakes in winter, I came up with the idea of creating an ice cream cake. It looks and tastes pretty special!


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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600 g strawberries, cut into pieces
100 g finest sugar
1 tsp bourbon vanilla powder
3 dl cream, beaten until stiff
50 g meringue nests, crumbled
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One springform pan (approx. 24 cm in diameter), lined with cling film.

How it's done

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Puree the strawberries until smooth, stir in the sugar and vanilla. Fold in the whipped cream, transfer the mixture to the prepared tin. Scatter the meringue over the top.

Ice cream cake

Cover and freeze for approx. 5 hrs. Remove the ice cream cake from the freezer 20 mins. prior to serving, cut into slices and serve.

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