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
| Servings | Prep Time |
| 12slices | 35minutes |
| Servings | Prep Time |
| 12slices | 35minutes |
Ingredients
- 2 packages soft ladyfingers, split (3 oz. each)
- 4 cups strawberry ice cream, softened if necessary
- 1-3/4 cups strawberry sorbet, softened if necessary
- 2 cups fresh strawberries, hulled
- 2 tbsp confectioner's sugar
- 3/4 cup marshmallow creme
- 1 cup heavy whipping cream
Portions: slices
Units:
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Ingredients
Portions: slices
Units:
|
Instructions
- 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.)
- Quickly spread ice cream into prepared pan; freeze, covered, 30 minutes. Spread sorbet over ice cream; freeze 30 minutes longer.
- 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.
- 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.
- Remove from freezer; carefully loosen sides from pan with a knife. Remove rim from pan. Serve immediately.
