Strawberry Ice Cream Charlotte Recipe

Strawberry Ice Cream Charlotte Recipe
Strawberry Ice Cream Charlotte Recipe photo by Taste of Home
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Strawberry Ice Cream Charlotte Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + freezing
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + freezing

Ingredients

  • 2 packages (3 ounces each) soft ladyfingers, split
  • 4 cups strawberry ice cream, softened if necessary
  • 1-3/4 cups strawberry sorbet, softened if necessary
  • 2 cups fresh strawberries, hulled
  • 2 tablespoons confectioners' sugar
  • 3/4 cup marshmallow creme
  • 1 cup heavy whipping cream

Directions

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. Yield: 12 slices.
Originally published as Strawberry Ice Cream Charlotte in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

  • 2 packages (3 ounces each) soft ladyfingers, split
  • 4 cups strawberry ice cream, softened if necessary
  • 1-3/4 cups strawberry sorbet, softened if necessary
  • 2 cups fresh strawberries, hulled
  • 2 tablespoons confectioners' sugar
  • 3/4 cup marshmallow creme
  • 1 cup heavy whipping cream
  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. Yield: 12 slices.
Originally published as Strawberry Ice Cream Charlotte in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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