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Strawberry Swirl Mascarpone Ice Cream Cookie Cake

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Homemade mascarpone ice cream is swirled with a fresh strawberry puree and layered between thin chocolate cookies. If you're looking for a fun and creative way for spending more time with friends and family, making an ice cream cake is a fun and simple way to create long lasting memories.
Course Recipes
Cuisine American
Keyword cake, cookie, ice cream, ice cream cake, mascarpone, strawberry
Prep Time 1 hour
Total Time 1 hour
Servings 14 servings
Calories 514
Author Laurie McNamara

Ingredients

FOR THE COOKIES:

  • cups softened unsalted butter
  • 2 cups sifted powdered sugar
  • 1 cup unsweetened black cocoa powder or Hershey's Special Dark
  • 1/2 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • cups unbleached all-purpose flour

FOR THE ICE CREAM:

  • 3/4 cup super fine sugar
  • 4 egg yolks
  • 1 cup heavy cream
  • 1 cup half & half
  • 8 ounces mascarpone cheese
  • 1 teaspoon vanilla extract

FOR THE STRAWBERRY SWIRL:

  • 16 ounces strawberries hulled and quartered
  • juice of 1/2 a lemon
  • 1/4 cup light brown sugar
  • whipped cream for serving
  • extra strawberries for garnish

Instructions

FOR THE COOKIES:

  • Preheat your oven to 300℉ (or 150℃).
  • In your stand mixer or with a hand mixer, cream the butter and sugar until light and fluffy. Add the cocoa, salt, vanilla and mix until combined.
  • Slowly add the flour until the dough comes together and is crumbly.
  • Press 2 tablespoons of the cookie dough into the ice cream sandwich maker silicon molds and gently press to spread the dough.
  • Bake for 12 to 15 minutes or until set. Carefully remove the molds, placing them onto a wire cooling rack to cool completely.

FOR THE ICE CREAM:

  • Follow the ice cream maker manufacturer instructions with freezing the bowl 24 hours in advance if applicable.
  • Whisk the sugar and eggs until light in color.
  • Heat the cream and half & half in a saucepan until it starts to simmer and bubbles form around the edge of the pot. Carefully pour, while whisking, a little of the hot cream into the eggs. Once tempered, slowly pour in the remaining hot cream.
  • Transfer the cream back into the pot and heat for 10 minutes or so. You will know the ice cream base is ready when it coats the back of a spoon and when you drag your finger through, it doesn't fill back in.
  • Pour the thickened ice cream base through a mesh strainer that is set into another bowl to catch any impurities in the mixture. Cover and refrigerate for 2 to 3 hours until chilled.
  • Pour in your ice cream maker, following the manufacturers instructions until the ice cream has thickened.

FOR THE STRAWBERRY SWIRL:

  • While the ice cream base is chilling, prepare the strawberry swirl.
  • Combine the prepped strawberries, lemon juice and brown sugar in a skillet. Heat to a boil, reduce and simmer for 12 to 14 minutes. Cool completely before processing in a blender or food processor until smooth.

ICE CREAM CAKE ASSEMBLY:

  • Place 2-1/2 cookies flat in the ice cream cake pan. Top with 6 tablespoons of the soft ice cream. Spoon a little of of the strawberry puree onto of the ice cream and swirl with the blunt end of a skewer or knife.
  • Repeat this two more times for 3 layers. Cover and freeze for 6 hours but overnight is best.
  • To serve; run a large knife under hot water, dry with a kitchen towel and slice the ice cream cake into 3/4-inch slice.

Nutrition

Serving: 1g | Calories: 514kcal | Carbohydrates: 50g | Protein: 6g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 114mg | Potassium: 210mg | Fiber: 3g | Sugar: 33g | Vitamin A: 1123IU | Vitamin C: 19mg | Calcium: 82mg | Iron: 2mg