Ontario strawberries are the star of the show in this combo of two favourites: cheesecake and ice cream cake. This cake is easy to make and you can actually make it ahead to have ready in the freezer.
Recipe and photo courtesy of Foodland Ontario
Preparation Time: 35 minutes
Freezing Time: 5 hours
Refrigerating Time: 15 minutes
Serves 8
1-1/4 cups (300 mL) graham cracker crumbs
1/3 cup (75 mL) butter, melted
1 cup (250 mL) diced Ontario strawberries
1/2 cup (125 mL) granulated sugar
4 cups (1 L) vanilla ice cream
1 pkg (250 g) cream cheese, at room temperature
1 cup (250 mL) sliced Ontario strawberries
Fresh Ontario mint leaves
Line bottom of 8-inch (20 cm) springform pan with parchment paper. In medium bowl, mix together crumbs and butter. Press evenly into bottom of pan. Freeze while preparing filling.
In small bowl, combine diced strawberries and sugar. Let stand for 30 minutes.
Meanwhile, if necessary, place 2 cups (500 mL) of the ice cream in refrigerator for 15 minutes, until just soft enough to spread.
In medium bowl, using electric mixer on medium speed, beat cream cheese until smooth. Spoon about 2 tbsp (25 mL) of the juice from strawberry mixture into cream cheese; beat until smooth. Add remaining strawberry mixture, beat on low speed just until blended.
Spread softened ice cream over crust, smoothing top. Spread half the cream cheese mixture over top; refrigerate remaining half. Freeze cake for 1 hour or until firm. Repeat layers. Cover and freeze for 4 hours or until firm, or for up to 2 days. Refrigerate cake for 15 minutes. Run knife inside ring of pan; remove ring. Arrange sliced strawberries and mint on top. Cut into wedges.
Nutritional Information:
1 serving
PROTEIN: 6 grams
FAT: 27 grams
CARBOHYDRATE: 42 grams
CALORIES: 430
FIBRE: 1 gram
SODIUM: 270 mg
