Best 4 Strawberry Ice Cream Charlotte Recipes

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Indulge in a delightful summer treat with our tantalizing strawberry ice cream charlotte, a culinary masterpiece that combines the vibrant flavors of strawberries with the creamy richness of ice cream, encased in a delicate ladyfinger sponge cake. This exquisite dessert is not only a feast for the eyes but also a symphony of textures and flavors that will leave you craving for more.

In this article, we'll guide you through the process of creating this delectable dessert with three variations: a classic strawberry ice cream charlotte, a white chocolate and strawberry ice cream charlotte, and a no-bake strawberry ice cream charlotte. Each variation offers a unique twist on the classic, ensuring that there's something for every palate.

The classic strawberry ice cream charlotte features layers of ladyfingers soaked in strawberry syrup, luscious strawberry ice cream, and whipped cream, all enveloped in a tender sponge cake. The white chocolate and strawberry ice cream charlotte adds a layer of decadent white chocolate mousse, creating a delightful harmony of flavors. And for those who prefer a no-bake option, the no-bake strawberry ice cream charlotte utilizes crushed graham crackers as the base, making it a quick and easy yet equally delightful dessert.

Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through each step of the process, ensuring success. So, gather your ingredients, prepare your baking tools, and get ready to embark on a culinary journey that will leave your taste buds dancing with joy. Let's dive into the world of strawberry ice cream charlotte and create a dessert that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY ICE CREAM DESSERT



Strawberry Ice Cream Dessert image

This pretty, refreshing treat has been served many times at our church showers. We just love it.-Teresa Ryherd, Fairbank, Iowa

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 7

2 cups graham cracker crumbs
6 tablespoons butter, melted
1 quart strawberry ice cream, softened
1-1/2 cups 2% milk
2 packages (3.3 ounces each) instant white chocolate pudding mix
1 teaspoon vanilla extract
1 carton (16 ounces) frozen whipped topping, thawed, divided

Steps:

  • In a small bowl, combine cracker crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumb mixture onto the bottom of an ungreased 10-in. springform pan. Place on a baking sheet. Bake at 375° for 8 minutes or until edges begin to brown. Cool on a wire rack., In a large bowl, combine the ice cream, milk, dry pudding mixes and vanilla; beat until smooth. Fold in half of the whipped topping. Pour over crust. Cover and freeze for 1 hour or until firm., Spread with remaining whipped topping and sprinkle with reserved crumb mixture. Freeze for at least 3 hours or until firm. Remove from the freezer 15 minutes before serving.

Nutrition Facts : Calories 260 calories, Fat 14g fat (10g saturated fat), Cholesterol 24mg cholesterol, Sodium 222mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 0 fiber), Protein 3g protein.

EXTRA-RICH STRAWBERRY ICE CREAM



Extra-Rich Strawberry Ice Cream image

Provided by Food Network

Categories     dessert

Time 7h50m

Yield 1 quart

Number Of Ingredients 7

3 large egg yolks
1/2 cup sugar
1 teaspoon pure vanilla extract
Pinch salt
1 cup half and half
1 cup heavy cream
1 pint strawberries

Steps:

  • In a bowl, whisk together the egg yolks, sugar, vanilla, and salt. Pour the half-and-half and cream into the top of a double boiler and heat over hot water until hot, but not boiling. Stir with a wooden spoon, scraping the bottom of the pan to prevent sticking. Slowly pour the hot cream into the eggs and whisk until smooth.
  • Return to the double boiler and cook over medium-low until thick and bubbling around the edges. The custard will coat a wooden spoon. Strain the custard through a fine-mesh sieve into a metal bowl. Cover and chill for at least 4 hours or overnight.
  • Rinse and hull the berries. Roughly chop the berries and transfer half to a small bowl. Mash the other half with a fork or potato masher; they will not be smooth but still a little chunky. Add them to the chopped berries. Chill for at least 1 hour. Pour the cream into the canister of an ice cream maker. Freeze according to manufacturer's instructions. When the ice cream is the consistency of whipped cream, stir in the berries. Transfer to a shallow quart container, cover with plastic wrap, and freeze in the refrigerator's freezer for at least 3 hours until ready to serve. Let the ice cream sit at room temperature for about 10 minutes before scooping.

STRAWBERRY ICE CREAM



Strawberry ice cream image

Use sweet strawberries whilst they're in season to make this fabulous homemade strawberry ice cream. It's perfect on its own or as an accompaniment summer desserts

Provided by Cassie Best

Categories     Dessert

Time 30m

Number Of Ingredients 7

400g strawberries , stalks removed
1-2 tsp lemon juice
600ml double cream
300ml whole milk
150g white caster sugar
5 egg yolks
2 tsp vanilla extract

Steps:

  • Put the strawberries in a food processor or blender. Whizz to a purée, then add the lemon juice to taste - if the strawberries are quite tart you'll only need a little.
  • Warm the cream and milk in a pan until just steaming, not boiling. Whisk the sugar and egg yolks in a bowl for a minute or two until pale yellow. Slowly pour the hot cream mixture into the eggs, whisking as you do. Once fully incorporated, strain through a sieve back into the pan. Gently cook over a low-medium heat until it thickens slightly - it should coat the back of your spoon and leave a channel if you run your finger through it (this will happen at about 82-85C). Be careful not to overcook it as the eggs will scramble. Transfer to a bowl. Cover and cool for 10 mins, then chill for 1 hr.
  • Stir the strawberry purée and vanilla through the cold custard. Taste to see if it needs a little more lemon or vanilla.
  • Freeze the ice cream in an ice cream maker, or container in the freezer. If you don't have an ice cream maker, freeze for 4 hrs, whisking vigorously or blending in a food processor every hour to remove any ice crystals. Will keep in the freezer for up to two months.

Nutrition Facts : Calories 532 calories, Fat 45 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

CHEF JOHN'S STRAWBERRY ICE CREAM



Chef John's Strawberry Ice Cream image

Many people consider this type of strawberry ice cream recipe a 'hack' or a 'cheat' because we're skipping the more time-consuming and sometimes temperamental egg-custard step; but even if I didn't want to save time I'd still prefer this method. To be clear, I'm only speaking about this specific flavor of ice cream. For deep, dark chocolate, or butter pecan, I'll take the classic French-style every time. But, for sweet, juicy strawberries, I'm not a big fan of the egginess you get with the traditional method.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 2h55m

Yield 12

Number Of Ingredients 7

12 ounces fresh strawberries, hulled
¾ cup white sugar
2 cups heavy whipping cream
1 cup milk
1 teaspoon vanilla extract
1 tiny pinch salt
2 drops red food coloring

Steps:

  • Place strawberries and sugar in a blender and pulse until pureed; steep for 10 minutes.
  • Pour cream, milk, vanilla extract, and salt into strawberry mixture; blend until smooth and slightly thickened, 10 to 15 seconds. Whisk red food color into cream mixture.
  • Pour strawberry mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer ice cream to a sealable container, cover the ice cream with plastic wrap, seal the container, and freeze, 2 hours to overnight.
  • Process in an ice cream maker until thick. Immediately transfer to a sealable container, cover with plastic wrap, cover the bowl with a lid and freeze for 2 hours to overnight.

Nutrition Facts : Calories 205.4 calories, Carbohydrate 16.8 g, Cholesterol 56 mg, Fat 15.2 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 9.4 g, Sodium 39.9 mg, Sugar 14.9 g

Tips:

  • Choose ripe and flavorful strawberries for the best results.
  • Use a food processor or blender to puree the strawberries until smooth.
  • If you don't have a food processor or blender, you can mash the strawberries with a fork.
  • Add sugar to the strawberries to taste.
  • Fold the whipped cream into the strawberry puree until well combined.
  • Pour the strawberry mixture into the ladyfinger-lined mold.
  • Freeze the strawberry charlotte for at least 4 hours, or overnight.
  • When ready to serve, dip the mold in hot water for a few seconds to loosen the charlotte.
  • Invert the charlotte onto a serving plate.
  • Garnish with additional whipped cream and strawberries.

Conclusion:

This strawberry ice cream charlotte is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. You can use different types of berries, fruits, or even chocolate chips. Get creative and enjoy!

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