Best Strawberry Ice Cream Charlotte Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STRAWBERRY ICE CREAM CHARLOTTE



Strawberry Ice Cream Charlotte image

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

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 slices.

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts :

STRAWBERRY ICE CREAM CHARLOTTE



Strawberry Ice Cream Charlotte image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Ice Cream & Ices

Number Of Ingredients 7

2 package(s) (3 ounces each) soft ladyfingers, split
4 cup(s) strawberry ice cream, softened if necessary
1 3/4 cup(s) strawberry sorbet, softened if necessary
2 cup(s) fresh strawberries, hulled
2 tablespoon(s) powdered sugar
3/4 cup(s) marshmallow creme
1 cup(s) heavy whipping cream

Steps:

  • 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.

Related Topics