{"id":10568,"date":"2019-07-09T11:09:47","date_gmt":"2019-07-09T15:09:47","guid":{"rendered":"https:\/\/blog.davidstea.com\/en\/?p=10568"},"modified":"2023-09-14T11:11:03","modified_gmt":"2023-09-14T15:11:03","slug":"how-to-make-an-ice-cream-cake-with-tea","status":"publish","type":"post","link":"https:\/\/blog.davidstea.com\/en\/how-to-make-an-ice-cream-cake-with-tea\/","title":{"rendered":"How to make an ice cream cake with tea"},"content":{"rendered":"Reading Time:<\/b> <\/span> < 1<\/span> minute <\/span><\/span>\n

We\u2019re\nmaking it official: Summer is HERE. And what do we love most about summertime?\nThis fabulous vanilla ice cream cake recipe. Next to iced tea and oversized sun\nhats, it\u2019s the best thing to ever happen to hot weather get-togethers between\nfamily and friends. <\/p>\n\n\n\n

Ready to learn how to make an ice cream cake without cake? Infused with Strawberry Rhubarb Parfait<\/u><\/a> tea, this recipe features a crispy graham cracker crust topped with vanilla ice cream and fresh strawberries. It\u2019s creamy, strawberry-y and a guaranteed crowdpleaser. <\/p>\n\n\n\n

The best thing about a frozen treat like this one? You can make it ahead and freeze in case of those impromptu celebrations.  <\/p>\n\n\n\n

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EASY ICE CREAM CAKE RECIPE<\/p>\n\n\n\n

Makes: 4\nmedium cakes (6\u201d each) <\/p>\n\n\n\n

Time:  1 hr + 4 hrs for freezing<\/p>\n\n\n\n

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Ice cream cake<\/h2>
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Ingredients<\/h2> \n
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  • 10 Perfect Spoons of Strawberry Rhubarb Parfait tea<\/li> \n \n
  • 3\u00bd cups water<\/li> \n \n
  • 2\u00bd tbsp cornstarch<\/li> \n \n
  • 4 tbsp sugar<\/li> \n \n
  • 2\u00bd cups (~200 g) crushed graham crackers<\/li> \n \n
  • \u00bd tsp salt<\/li> \n \n
  • \u00bd cups cashews<\/li> \n \n
  • \u00bd cup baked coconut chips<\/li> \n \n
  • \u00be cup melted butter<\/li> \n \n
  • 2 pints vanilla ice cream<\/li> \n \n
  • 1 cup fresh strawberries, cut<\/li> <\/ul> <\/div> \n
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    \n Directions\n <\/h2> \n

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\n Step 1\n <\/td> <\/tr>
Steep 10 Perfect Spoons of loose leaf tea in 3 cups of hot water for 8-10 min. Strain into a measuring cup and discard tea leaves.<\/td> <\/tr> \n
\n Step 2\n <\/td> <\/tr>
Add sugar to the steeped tea and stir to dissolve.<\/td> <\/tr> \n
\n Step 3\n <\/td> <\/tr>
In a separate bowl, dissolve 2\u00bd tbsp of cornstarch in \u00bd cup of water.<\/td> <\/tr> \n
\n Step 4\n <\/td> <\/tr>
In a small pot, combine 1\u00bd cups of steeped tea with the cornstarch mix. Set aside remaining tea. Simmer mixture over medium-low heat for 5 min while stirring constantly.<\/td> <\/tr> \n
\n Step 5\n <\/td> <\/tr>
Remove from heat and allow tea jelly to cool.<\/td> <\/tr> \n
\n Step 6\n <\/td> <\/tr>
In a food processor, finely chop graham crackers, cashews, coconut chips and salt. Transfer to a bowl and slowly stir in melted butter.<\/td> <\/tr> \n
\n Step 7\n <\/td> <\/tr>
Add 1 cup of graham cracker mix to each pie plate, and press into the bottom and sides of the plate. Place in the freezer until solid (about 10 min).<\/td> <\/tr> \n
\n Step 8\n <\/td> <\/tr>
In a bowl, combine \u00bc cup of remaining steeped tea with \u00bd cup of vanilla ice cream, mix well. Place mixture in the freezer for 5-10 min.<\/td> <\/tr> \n
\n Step 9\n <\/td> <\/tr>
Remove 1 pint of ice cream from the freezer and allow to soften at room temperature (think consistency of thick whipping cream).<\/td> <\/tr> \n
\n Step 10\n <\/td> <\/tr>
Remove pie crust from the freezer. Layer in 1-2 tbsp of tea jelly, a generous scoop of softened vanilla ice cream and a small scoop of the ice cream and tea mix. Using a small spatula, make gorgeous little swirls. Return to the freezer for 4 hrs.<\/td> <\/tr> \n
\n Step 11\n <\/td> <\/tr>
Meanwhile, combine 1 cup of strawberries with the last of the steeped tea and place in the fridge.<\/td> <\/tr> \n
\n Step 12\n <\/td> <\/tr>
Finally, remove ice cream cake from the freezer and top with strawberries.<\/td> <\/tr> <\/table> <\/div> <\/div>\n
\n Powered by GetMeCooking<\/a>\n <\/div> <\/div>\n\n
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Featured Tea<\/h2>\n
\"featured<\/a><\/div>\n

Strawberry Rhubarb Parfait<\/a><\/h3>\n <\/div>\n