Bubby’s Treasured Recipes — made with love, passed down, never forgotten

From Bubby’s Recipe Box

Three-Layer Strawberry Ice Cream

Three-Layer Strawberry Ice Cream
Jump to Recipe Print Recipe
Three-Layer Strawberry Ice Cream

Three-Layer Strawberry Ice Cream

No ratings yet
A pretty three-layer frozen dessert with a bright strawberry base, a pink strawberry-cream middle, and a creamy vanilla top.
Print Recipe Pin Recipe Favorite Cook mode
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 1 9-inch round dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz frozen strawberries (454 g), thawed enough to blend
  • 1/2 cup granulated sugar (100 g)
  • 1/2 cup orange juice (120 mL)
  • 2 pasteurized large eggs
  • 1/4 cup granulated sugar (50 g), for the cream mixture
  • 1/2 Tbsp vanilla extract (1 1/2 tsp; 7.5 mL)
  • 8 oz nondairy whipping topping (1 small container; 227 g), very cold

Equipment

  • Blender or food processor
  • Electric mixer
  • 2 mixing bowls
  • 9-inch round freezer-safe pan
  • Rubber spatula
  • Measuring cup

Method
 

  1. Make the strawberry layer. Blend the strawberries, 1/2 cup sugar, and orange juice until smooth.
  2. Reserve 1 cup. Measure out exactly 1 cup of the strawberry mixture and refrigerate it for the middle layer.
  3. Freeze the bottom. Pour the remaining strawberry mixture into a 9-inch round pan and freeze until firm enough to support another layer, about 1-2 hours.
  4. Make the cream mixture. Beat the pasteurized eggs with 1/4 cup sugar and vanilla, then add the cold nondairy whipping topping and whip until thick and fluffy.
  5. Make the pink middle. Measure 1 cup of the cream mixture and fold it into the reserved 1 cup strawberry mixture.
  6. Add the middle layer. Spread the pink strawberry-cream mixture over the firm strawberry base and freeze until partially firm, about 1 hour.
  7. Add the white top. Spread the remaining cream mixture over the pink layer.
  8. Freeze completely. Cover and freeze for at least 4 more hours or overnight.
  9. Serve. Let stand for about 10 minutes before slicing if frozen very hard.

Notes

Variations
  • Use fresh strawberries when in season, weighing about 16 oz after trimming.
  • Garnish with sliced strawberries just before serving.
  • Drizzle slices with chocolate syrup for a strawberry-chocolate version.
Make Ahead, Storage & Freezing
Freezer: Keep tightly covered for up to 2-3 weeks for best flavor and texture. Slice only what you need and return the rest to the freezer promptly.
Tip to Hand Down
The secret to pretty layers is patience: freeze each one just enough that the next layer can sit cleanly on top.

Tried this recipe?

Let us know how it was!

From Your Kitchen

Recipe Reviews & Notes

Made this recipe? Share what worked for you, any helpful tips, or how your family enjoyed it. Your notes may help the next person making it in their kitchen.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating