Hi, everybody!! *waving*
Ooooooh, this is exciting!
I should probably introduce myself, ha!? OK. Pretend that we’re shaking hands…
Hi, my name is Katerina, but you can call me Kate! Now let’s hug!! 😀
I am the new girl around here… please be gentle!
I love love love Kim’s blog, and I was super excited when she asked me to be a contributor on A Night Owl. How cool is that?!? You, my new friends, will be seeing my face a few times a month. Cool?! I sure hope so!
Oh, wait! I should also tell you that I am the author of the food blog, Diethood! Don’t worry. There’s nothing diet-y about it. It’s just a play on words. In fact, my blog’s tag line is, “Not a Diet-Food Food Blog”. See! No diets.
Seriously, though, just look at this cake. Does this cake look like a green smoothie to you? No, of course not! It’s a cake! AND an ice cream! I don’t know about you, but in my world Cake + Ice Cream = LOVE. The best math formula, everrrr!
You know what’s sorta embarrassing about this cake?
It’s like 3, or 8 already made ingredients, and there’s no baking involved. All you have to do is assemble it! Yaha! <—- (said in my best “Ross” voice. P.S. I’m obsessed with Friends!).
Do you just want me to shut up and give you the recipe?
Go grab a pound cake, some strawberry ice cream, heavy whipping cream, and some berries… I’ll be right here waiting for ya.
Strawberries and Cream Ice Cream Cake
- - For Whipping Cream -
- 1 cup cold heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon sugar
- - For Cake -
- 1 all-butter pound cake I use Sara Lee, cut into 8 slices
- 2 cups strawberry ice cream
- 10 whole strawberries sliced
- Prepare whipping cream.
- In your mixer's bowl, combine cream, vanilla, and sugar.
- Beat the mixture on high until stiff peaks form; about 2 to 3 minutes.
- Put it in the fridge until ready to use.
- Line a 9x5 loaf pan with aluminum foil, leaving an overhang on opposite sides to lift the cake out.
- Place half of cake slices in a single layer in bottom of prepared pan.
- Using an offset spatula, spread the ice cream over cake.
- Layer sliced strawberries over ice cream.
- Spread half of the whipping cream over the strawberries.
- Place the rest of the cake slices over the whipping cream.
- Spread the rest of the whipping cream on top of the cake slices.
- Let cake set in the freezer for at least 6 hours or overnight.
- When ready, lift the cake out of the pan, cut and serve.