Sweet, juicy Ontario strawberries combined with ice cream and parfait toppings makes for a refreshing yet decadent dessert- ideal for any special gathering. Freezing Time: 4 hours
Freezing Time: 4 hours
- 1-1/2 cups (375 mL) graham wafer crumbs
- 1/3 cup (75 mL) butter, melted
- 3 tbsp (45 mL) granulated sugar
- 2-1/2 cups (625 mL) pureed Ontario Strawberries
- 1/2 cup (125 mL) mashed Ontario Strawberries
- 6 cups (1.5 L) vanilla ice cream, softened
- 1/2 cup (125 mL) caramel sundae syrup
- 1/2 cup (125 mL) toasted chopped walnuts or pecans
- Ontario Strawberries (whole or halved)
In bowl, combine graham wafer crumbs, butter and 1 tbsp (15 mL) of the sugar; remove 1/2 cup (125 mL) and set aside. Press remaining crumb mixture firmly into bottom of 9-inch (23 cm) nonstick springform pan.
In bowl, combine puréed and mashed strawberries and remaining 2 tbsp (25 mL) sugar. Remove 1-1/2 cups (375 mL); cover and refrigerate until serving or for up to 24 hours.
In large bowl, combine ice cream and remaining berry mixture; spoon half into prepared crust. Smooth top and sprinkle with reserved graham crumb mixture and walnuts; drizzle with caramel syrup. Spoon remaining ice cream on top and smooth surface. Cover and freeze for 4 hours or until firm, or for up to 4 days.
To serve, top cake with strawberries in centre. Slice cake into wedges and drizzle with strawberry sauce.
Tips: Purée strawberries in blender or food processor. To mash strawberries use a potato masher or large serving fork. Pick only the best ripe strawberries and wash them just before eating.
- Protein: 5 grams
- Fat: 16 grams
- Carbohydrate: 42 grams
- Calories: 325
- Fibre: 2 grams
- Sodium: 185 mg