Cut the cake in half.
Tear half of the cake into small pieces and set aside.
Cut the other half into 12 to 14 thin slices. Arrange in the bottom of a wax paper lined 13 x 9 x 2-inch pan, overlapping the slices as needed.
Spread softened ice cream over cake, pressing down to smooth.
Gently press the small cake pieces into ice cream.
Cover and freeze.
Just before serving, slice strawberries and sweeten with sweetener to taste.
Cut dessert into squares and top with strawberries.
Makes 15 servings.
ell until blended.
Add egg substitute; beat with a mixer
ixer on low speed, beat ice cream for 30 seconds, or until
food processor, grind the ice cream wafers to a fine crumb
/2 cup each of ice cream in pan. Freeze for 1
lightly softened ice cream in the pie shell.
Beat the egg whites
For olive oil ice-cream, combine milk, 80 ml cream (1/3 cup) and
iece of parchment. Whip the egg whites to stiff peaks then
an with vegetable oil. Mix ice cream cones with dark chocolate. Spread
1/2-cup balls of ice cream onto the prepared baking sheet
Beat together egg substitutes, sugar, and vanilla well (
n ice cream machine, following the manufacturer's instructions, until firm, adding egg
hen mix with the ground ice cream cones. Press into the base
ver sides.
Place vanilla ice cream in a chilled bowl. Swirl
arge bowl. Working quickly, roll ice cream scoops in cake crumbs to
ake the sponge cake, beat egg yolks, sugar and vanilla extract
archment paper.
Beat the egg whites in a medium bowl
r ice cream: Line
hisk warm butter mixture into egg mixture. Return mixture to double
Whisk egg yolks and heavy cream together. Add coffee beans. Heat