Desserts
Strawberry-Vanilla Ice Cream Loaf
- Freezing
- 4 hours
- Total
- 4 hours 45 minutes
- Serves
- 8 slices
Bring it to the table
About this recipe.
A frozen loaf of strawberry whipped cream, juice-dipped ladyfingers and vanilla ice cream, sliced for serving.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 8 oz frozen strawberries (thawed and finely chopped, about 1 cup; keep their juices)
- 1 cup confectioners’ sugar (divided)
- 1 1/4 cups heavy cream
- 12 ladyfingers (about half of a 7-ounce package)
- 1 pint vanilla ice cream (softened enough to spread)
- fresh strawberries (halved, optional, for serving)
Keep the strawberry juice
The berries and their liquid have separate jobs: fold the fruit into the whipped cream and use the reserved juice for the ladyfingers.
At the table
Let the frozen loaf soften briefly before lifting it from the pan. Finish with fresh berries if desired and serve in slices.
The cooking plan
How to make Strawberry-Vanilla Ice Cream Loaf.
Combine the chopped thawed strawberries with 1/2 cup confectioners’ sugar. Leave for about 10 minutes so the fruit releases its juice.
Beat the heavy cream with the remaining 1/2 cup sugar until it forms stiff peaks, about 2 minutes with an electric mixer. Lift the chopped strawberries from their juice with a slotted spoon and fold them into the cream. Keep the juice for the cookies.
Line an 8 1/2-by-4 1/2-inch loaf pan with parchment, leaving enough paper over the sides to lift out the frozen loaf. Spread 1 1/4 cups of the strawberry cream across the bottom.
Dip six ladyfingers in the reserved strawberry juice and place them over the cream, trimming to fit. Spread the softened vanilla ice cream over this layer. Dip the remaining six ladyfingers in the juice and arrange them over the ice cream. Finish with the remaining strawberry cream.
Cover the pan and freeze for at least 4 hours, until firm. Before serving, leave the loaf at room temperature for about 10 minutes, then lift it out with the parchment and transfer to a platter. Add fresh strawberries if using and cut into slices.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Strawberry-Vanilla Ice Cream Loaf
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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Combine the chopped thawed strawberries with 1/2 cup confectioners’ sugar. Leave for about 10 minutes so the fruit releases its juice.
- Beat the heavy cream with the remaining 1/2 cup sugar until it forms stiff peaks, about 2 minutes with an electric mixer. Lift the chopped strawberries from their juice with a slotted spoon and fold them into the cream. Keep the juice for the cookies.
- Line an 8 1/2-by-4 1/2-inch loaf pan with parchment, leaving enough paper over the sides to lift out the frozen loaf. Spread 1 1/4 cups of the strawberry cream across the bottom.
- Dip six ladyfingers in the reserved strawberry juice and place them over the cream, trimming to fit. Spread the softened vanilla ice cream over this layer. Dip the remaining six ladyfingers in the juice and arrange them over the ice cream. Finish with the remaining strawberry cream.
- Cover the pan and freeze for at least 4 hours, until firm. Before serving, leave the loaf at room temperature for about 10 minutes, then lift it out with the parchment and transfer to a platter. Add fresh strawberries if using and cut into slices.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
Can I print or check off the ingredients?
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
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