Strawberry Ice Cream Charlotte

“My family loves ice cream cake, so they were delighted when I first presented this dessert. It’s light, delicious and has a festive presentation.” —Scarlett Elrod, Newman, Georgia

Strawberry Ice Cream Charlotte recipe
Strawberry Ice Cream Charlotte
Strawberry Ice Cream Charlotte
Servings Prep Time
12slices 35minutes
Servings Prep Time
12slices 35minutes
Instructions
  1. Line the sides and bottom of an ungreased 9-in. springform pan with ladyfingers, rounded sides out; trim to fit, if necessary. (Save remaining ladyfingers for another use.)
  2. Quickly spread ice cream into prepared pan; freeze, covered, 30 minutes. Spread sorbet over ice cream; freeze 30 minutes longer.
  3. Meanwhile, place strawberries and confectioners' sugar in a food processor; process until pureed. Reserve 1/4 cup puree for swirling. Transfer remaining puree to a large bowl; whisk in marshmallow creme.
  4. In a small bowl, beat cream until soft peaks form. Fold into marshmallow mixture. Spread evenly over sorbet; drizzle with reserved puree. Cut through puree with a knife to swirl. Freeze, covered, overnight.
  5. Remove from freezer; carefully loosen sides from pan with a knife. Remove rim from pan. Serve immediately.