Taste of Home
Strawberry Ice Cream Charlotte
TOTAL TIME: Prep: 35 min. + freezing
YIELD: 12 slices.
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
Ingredients
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2 packages (3 ounces each) soft ladyfingers, split
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4 cups strawberry ice cream, softened if necessary
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1-3/4 cups strawberry sorbet, softened if necessary
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2 cups fresh strawberries, hulled
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2 tablespoons confectioners' sugar
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3/4 cup marshmallow creme
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1 cup heavy whipping cream
Directions
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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.)
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2.
Quickly spread ice cream into prepared pan; freeze, covered, 30 minutes. Spread sorbet over ice cream; freeze 30 minutes longer.
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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.
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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.
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5.
Remove from freezer; carefully loosen sides from pan with a knife. Remove rim from pan. Serve immediately.
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