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Three-Layer Strawberry Ice Cream

Three-Layer Strawberry Ice Cream

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A pretty three-layer frozen dessert with a bright strawberry base, a pink strawberry-cream middle, and a creamy vanilla top.
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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.

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