Strawberry Ice Cream Cake

For the strawberry ice cream cake, wash the strawberries, cut into small pieces and finely puree with the powdered sugar.

Stir the mascarpone with sour milk and sugar until smooth. Wash the lemon, grate the zest and add to the mascarpone-sour milk mixture. Whip the cream until stiff and fold it in as well.

Layer the strawberry puree alternately with the mascarpone cream in a large cake mold. Place the mold in the freezer for 2-3 hours. In the meantime, keep stirring with a fork so that a nice marbling is created and the ice cream becomes creamy.

Now let the ice cream cake freeze for one night and put it in the fridge for about 30 minutes (to thaw) before serving.

Before inverting, carefully run a knife along the inside edge of the gugelhupf mold to loosen the ice cream from the edge of the mold. If the ice cream bundt cake does not release this way, dip the mold briefly in hot water.

Then turn the strawberry ice cream cake out onto a flat plate, garnish with fresh strawberries and a few mint leaves and serve.

Preparation Tip:

As a decoration for the strawberry ice cream cake strawberry roses look especially pretty!

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