Lemon-Basil Strawberry Icebox Cake - Recipe from Price Chopper
Lemon-Basil Strawberry Icebox Cake
A delicious multilayered cake filled with strawberries, lemon curd, ice cream, and lemon cookies.
A delicious multilayered cake filled with strawberries, lemon curd, ice cream, and lemon cookies.
- For strawberry filling, in medium saucepot, cook 5 cups strawberries, 1 cup sugar, 1 tablespoon lemon juice, lemon zest, basil, and pepper over medium heat 30 minutes or until slightly thickened, stirring occasionally; let cool.
- For strawberry topping, in medium bowl, toss remaining strawberries, 2 tablespoons sugar, and 1 teaspoon lemon juice; let stand at room temperature 15 minutes.
- Refrigerate ice cream 15 minutes to soften. In large bowl, stir together softened ice cream and whipped topping; place in freezer.
- On bottom of 9-inch springform pan, cover bottom with single layer of cookies; fill gaps with broken cookie pieces. Evenly spread 2 cups ice cream mixture over cookies; freeze cake and ice cream mixture in bowl 15 minutes.
- Evenly top ice cream layer with 1¼ cups strawberry filling; freeze 15 minutes. Evenly spread 1 cup lemon curd over strawberry layer; top with single layer of cookies and 2 cups ice cream mixture. Freeze cake and ice cream mixture in bowl 15 minutes.
- Evenly spread remaining strawberry filling over ice cream layer; freeze 15 minutes. Evenly spread with remaining 1 cup lemon curd, single layer of cookies, and remaining ice cream mixture over strawberry filling. Freeze 30 minutes. Wrap with plastic wrap; freeze at least 2 hours or overnight.
- To serve, run knife along inside edge of pan to loosen sides of cake, remove from pan. Cut cake with serrated knife; serve topped with strawberry topping.
