Today I’m sharing one of my mom’s recipes. I’m not kidding when I tell you that whatever I make seems to pale in comparison to whatever she’s got going on in the kitchen. But isn’t that a cosmic rule? Mom’s cooking always tastes best? I asked her if I could share this recipe (already knowing the answer) because it is so fresh tasting and easy. The word ‘perfect’ is so overused in food writing (guilty!) but a slice of this when summer days are sweltering – yes, perfect.
I didn’t change much about this recipe, besides making the name a little more search engine friendly. My mom served this to us on the 4th of July, and to make it festive and patriotic she covered it in whipped topping and mixed berries (that’s her version below). I opted for chocolate Magic Shell on top for a chocolate-covered strawberry version. Both iterations are really delicious. My husband remarked how much it tastes like Baskin Robbins’ strawberry ice cream. I think it’s even better.
This recipe only takes about 15 minutes to put together. The most work you will do is smashing the fresh berries with a potato masher. After I mixed everything up and taste-tested the batter, I almost didn’t want to freeze it! I think it would make an excellent fruit dip. Try it and you’ll see what I mean!
One last thing – my mom used a standard loaf pan, which most bakers are sure to have, but it also fit perfectly in this silicone buche mold I used.
Frozen Strawberry Sensation
- Loaf pan or silicone buche mold
- 4 cups fresh strawberries divided
- 1 14 ounce can sweetened condensed milk
- 1/4 cup lemon juice
- 2 cups whipped topping thawed, plus more for topping if desired
- 3/4 cup graham cracker crumbs
- 1 tablespoon butter melted
- Hard shell chocolate ice cream topping such as Magic Shell
- Line a 9×5-inch loaf pan with foil, with ends of foil extending over sides of pan. Wash and cap 2 cups of the strawberries in large bowl, and then mash them using a potato masher. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into the prepared pan.
- Mix the graham cracker crumbs and butter. Spoon the mixture over the strawberry mixture, and then tamp it down by pressing gently with your fingertips. Fold the overhanging foil over the pan and freeze for at least 6 hours or until firm.
- Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert, if using, or top with hard shell chocolate ice cream topping.
- Slice remaining 2 cups strawberries; arrange over dessert.
- Store the dessert covered in the freezer.