Very easy strawberry ice cream cake without ice cream maker – Italian Cuisine

Very easy strawberry ice cream cake without ice cream maker


Maria Donati's strawberry ice cream cake recipe: easy to prepare without an ice cream maker, sweet and naturally colored

With the arrival of the beautiful season the desire for sweet can only be satisfied with a nice one ice cream fresh. And if you want to prepare a cake without turning on the oven, this recipe is certainly the right one: here is the strawberry ice cream cake ours Maria Donati, teacher at the pastry courses of The Italian Cuisine School.

The ice cream cake is easy to prepare and does not require the use of an ice cream maker. The ingredients of the recipe guarantee a balance of flavors perfect and a natural sweetness, without added sugar, while the color pink is obtained simply from fruit, no artificial coloring. The cake also includes two layers of ladyfingers (or sponge cake), but there will be no need to soak them, as they will soften in contact with the ice cream.

As an alternative to strawberries you can also try other types of seasonal fruit, such as le apricots or the peaches. Watch the video to discover the preparation of the ice cream cake and many other tips not to be missed.

The recipe for strawberry ice cream cake

To prepare the ice cream cake, use a cake mold suitable for the freezer or a glass bowl covered with plastic wrap, to facilitate serving.

Ingredients

500 g Strawberries (300 g for preparation and 200 g for decoration)
250 g fresh cream
170 g Condensed milk
100 g Greek yogurt
2 g Fish glue (1 sheet)
Savoiardi to taste

Method

First, rehydrate the gelatin sheet in cold water. Meanwhile, cut 300 g of strawberries, blend them with a mixer or mash them with a fork for a coarser result.

Remove the jelly from the water and squeeze it. Place it in a bowl, add a few tablespoons of strawberry puree and quickly melt it in the microwave (alternatively, heat the puree in a small saucepan over low heat, then add the gelatin to dissolve it). Add again to the rest of the puree together with the Greek yogurt, condensed milk and mix with a kitchen whisk.

Whip the cream and incorporate it into the mixture using the spatula with gentle movements, from the center outwards and from the bottom upwards. You can taste the mixture and decide, depending on your taste, whether or not to add sugar or honey to give sweetness.

Pour part of the mixture into the bowl and cover the surface with some ladyfingers, cover with other mixture and complete with the last layer of ladyfingers. Cover with plastic wrap and put in the freezer for about 2-3 hours.

Turn the cake upside down on a serving plate with the help of plastic wrap, which will allow you to easily peel it off. Before consuming the cake, leave it to rest in the refrigerator for about an hour and decorate it as desired with fresh fruit before serving.

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