Description
Cool off with this Frozen Strawberry Lemon Ice Cream Cake! Layers of sweet macerated strawberries, tangy lemon ice cream, and a crunchy graham cracker crust make a refreshing, creamy dessert perfect for summer. Easy to prepare ahead, this cake brings joy, flavor, and unforgettable memories to your table.
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- ½ cup lemon juice
- 1 tablespoon lemon zest
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 2 tablespoons sugar
Instructions
- Mix graham cracker crumbs, melted butter, and sugar; press into a 9-inch springform pan. Freeze 10 minutes.
- Macerate strawberries with sugar and lemon juice for 20 minutes; spread evenly over crust. Freeze 15 minutes.
- Whip heavy cream until soft peaks form. Gently fold in sweetened condensed milk, lemon juice, and lemon zest.
- Pour lemon mixture over strawberry layer, smoothing the top. Freeze at least 6 hours or overnight until firm.
- Remove from pan, peel off parchment paper, and slice carefully with a warm knife to serve.
Notes
- Use ripe, fresh strawberries for best flavor.
- Macerate strawberries to enhance sweetness and release juices.
- Freeze in a lined springform pan for easy removal.
- Slicing with a warm knife gives clean edges.
- Store airtight in freezer up to 1 week.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg