Strawberry Ice Cream Casserole

Happy Friday!!  Or should I say, Fri-yay?

The original recipe called this “Frozen Strawberries and Cream Dessert,” but I think Strawberry Ice Cream Casserole is a more appropriate term.  After all, it’s made in a casserole dish.

Strawberry Ice Cream Casserole - Oysters & Pearls

I made this dessert for Easter because 1) it would feed a crowd, and 2) strawberries were in season, and 3) strawberry desserts are my favorite.  The pecan crumble topping absolutely MADE this dish.  I doubled it to serve our Hugh Jass family and added extra pecans strawberries.  Because pecans and strawberries.

No Churn Strawberry Ice Cream Casserole
via Pip & Ebby

Ingredients:

– 1 cup pecans, toasted
– 8 whole graham crackers, broken into pieces
– 20 tablespoons butter, melted
– 2 cup all-purpose flour
– 2/3 cup brown sugar
– 4 egg whites
– 1 cup sugar
– 2 cup heavy whipping cream
– Juice from 2 lemon
– 8 oz. brick cream cheese, softened
– 5 cups strawberries, hulled and chopped

Instructions:

  1. Preheat oven to 325 degrees F. Coat an 9×13-inch square baking dish with non-stick cooking spray and set aside. In a food processor, combine the pecans and graham cracker pieces. Process until finely ground. Add the crumbs to a large bowl, along with the butter, flour and brown sugar. Mix well. Spread the crumbs evenly on a rimmed baking sheet lined with parchment paper. Bake in the preheated oven for 20 minutes, stirring once half way.  Remove and let cool.
  2. Meanwhile, in a large mixing bowl, combine egg whites and sugar. Using a hand-held mixer, mix on medium speed for 3 minutes. Add whipping cream and mix on medium speed for an additional 6 minutes. Add lemon juice and cream cheese and mix on low speed until creamy. Gently fold in strawberries with a spoon.
  3. Press half of the crumb mixture into the bottom of the prepared baking dish. Top with strawberry-cream mixture, followed by the remaining crumbs. Cover with foil and freeze for a minimum of 6 hours (preferably overnight) before serving.
  4. To serve, allow to thaw for a few minutes before cutting slices.

No Churn Strawberry Ice Cream Dessert - Oysters & Pearls

This dessert earned rave reviews this Easter!  And the better the strawberries, the better the finished product.  We got these local berries from Southern Fresh Market at the Bainbridge Farmers’ Market and they were delish. :) Eat local, y’all!

As a PSA, tomorrow, May 2, 2015, the BFM will have a Touch-A-Truck for da kids.  Kids love trucks!  Get yo self there, get some strawberries, and make this bomb diggety dessert this weekend.  It’s supposed to be gorgeous and sunny all weekend – perfect ice cream weather!

Until Next Time

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2 thoughts on “Strawberry Ice Cream Casserole

  1. Roslyn

    I was all set to make this for the weekend. Looks so yummy. But after an experience with Mycla having salmonella I don’t use anything with uncooked eggs. Any ideas for a substitution or do you think I can successfully leave them out? Thanks!

    Reply
    1. oystersandpearls Post author

      According to incredibleegg.org, You can either use pasteurized shell eggs, or use pasteurized dried or refrigerated liquid egg whites. Use 2 to 3 tablespoons liquid egg whites for each large egg white called for in a recipe (or 2 tablespoons water and 2 teaspoons dried egg white). I hope that helps! This recipe is delicious, so I hope you’ll try the pasteurized liquid egg whites instead. :) thanks for asking – it’s a good substitute to know!

      Reply

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