Sometimes, a girl just needs some ice cream cake.
Am I right or am I right?
I was lucky enough to enjoy ice cream cake this year for my 25th birthday because my lactose intolerant husband
reluctantly graciously bought one for me from Baskin Robbins. It was heaven wrapped in sweet chocolate, vanilla and raspberry.
I’m not ashamed to admit that I ate, probably, 3/4 of this cake myself. Safe to say, I couldn’t eat ice cream cake for a while after that. Fast forward 6 months and I found myself, finally, ready to enjoy this childhood favorite of mine once again. Luckily, my timing was spot on because it has been close to the 100’s almost every day here in Virginia for the past 2 weeks. Ice cream cake never sounded so good.
Except this time, I made them & made them tiny. Because what’s cuter than a tiny little strawberry ice-cream cake in pretty cupcake liners? Not many things, I’ll argue 🙂 Although these are INCREDIBLY cute and INSANELY delicious, I probably won’t make them again unless someone asks me. They are not easy, at all, to assemble.
Recipe adapted from My Recipes.
Mini Strawberry Ice Cream Cakes
What You’ll Need:
- Cooking spray
- 1 cup sugar
- 1/3 cup butter, softened
- 2 large eggs
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup low-fat buttermilk
- 1 teaspoon vanilla extract
- 3 cups low-fat strawberry ice cream, softened
- 1 1/2 cups fat-free frozen whipped topping
- Thinly sliced strawberries for garnish
How to Make Them:
- Preheat oven to 350°.
- Coat a 15 x 10-inch jelly-roll pan with cooking spray and then line the bottom of pan with wax paper. Coat wax paper with cooking spray.
- Place sugar and butter in a large bowl and beat until well blended. Add eggs, 1 at a time, beating well after each addition.
- Lightly spoon flour into dry measuring cups and combine flour, baking powder, baking soda, and salt with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
- Beat in extracts and pour batter into prepared pan.
- Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes then carefully peel off wax paper and allow the cake to cool completely. Then place cake on a cutting board and refrigerate until cold (about 2 hours).
- Spread ice cream evenly over top of cake; cover with plastic wrap. Freeze until firm (6 hours to overnight).
- Once cake has fully chilled, cut with a 2-inch round cutter into 24 cake rounds. (NOTE: This is the part that was nearly impossible. The cute rounds ended up too difficult to do so I just took a knife and cut them into squares).
- Working quickly so the ice cream doesn’t melt, stack ice cream side up, in a paper muffin cup liner; top with another cake round, ice cream side down. Repeat procedure with remaining cake rounds.
- Once cakes are assembled, place a dollop of whipped topping & a strawberry slice on each cake. Serve and enjoy!
I savored every last one of these little cakes. They make the perfect bite-size dessert or afternoon snack!
Nutritional Information per cake: 270 calories, 7 grams of fat, 5 grams of protein and 1 gram of fiber.