Strawberry Ice Cream Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 376 cal. | (18 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 27 g | (108 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 261 mg | (7 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 281 mg | |||
| Complete sugar | 35 g |
Ingredients
- For the strawberry sauce
- 300 grams fresh, ripe Strawberries
- 1 Tbsp powdered sugar
- 1 Tbsp lemon juice
- For the vanilla ice cream
- 1 Vanilla bean
- 140 milliliters milk
- 3 egg yolks
- 100 grams sugar
- 200 milliliters Whipped cream (at least 30% fat content)
- For garnish
- 8 Wild strawberries (for garnish)
Preparation steps
For the strawberry sauce, rinse strawberries, remove the stems and cut lengthwise into thin slices. Puree about half of the berries with the powdered sugar and lemon juice in a blender. Pass the strawberry sauce through a sieve.
For the vanilla ice cream, cut vanilla pod in half lengthwise and bring the milk and vanilla to a boil in a saucepan. Beat the egg yolks with sugar in a bowl over hot (not boiling) water until frothy. Slowly pour in the hot milk, while stirring until cooled slightly. Remove the vanilla pod and stir in the cream.
Line 4 small round ramekins with plastic wrap, place the strawberry slices upright around the edge and pour the vanilla cream in the middle. Cover the molds and freeze for about 4 hours. After about 2 hours freezing time spoon 2/3 of the strawberry sauce on top of the ice cream and return to the freezer.
To serve, dip the molds briefly in hot water and turn out onto a plate. Remove the molds and the plastic wrap and serve garnished with the remaining fruit sauce, strips of vanilla bean and wild strawberries.
