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Yummy, creamy, fruity, crunchy frozen dessert!
Here I am, back at home in Minnesota, where the beach is no longer in sight. Vacation was wonderful! The house we rented looked directly out onto the ocean. I got better sleep than I have in months and I was in the very best company. It was a lovely and very much-needed trip.
But I am always happy to come home, thanks to the wonderful little family that I have been blessed with. I got home after 1am, yet jumped eagerly out of bed at 7am to hug my monkeys. And now I have to start switching modes. Tomorrow Elijah will be having his 8th heart cath at Children’s Hospital. So long vacation, and hello hospital.
Can I share one of my favorite photos from my trip? These are the beautiful, fun ladies I spent the majority of my time with.
This frozen dessert seemed like the perfect one to share since it screams warm weather. Although, the weather wasn’t exactly warm the entire time we were in California. That’s ok. The ocean made up for it.
How To Make Frozen Strawberries and Cream
(Recipe adapted from: she wears many hats)
Preheat your oven to 325 degrees F. Coat an 8×8-inch square baking dish with cooking spray and set aside.
In a food processor, combine:
1/4 cup pecans, toasted
4 whole graham crackers, broken into pieces
Process until finely ground.
Add the crumbs to a large bowl, along with:
10 tablespoons butter, melted
1 cup all-purpose flour
1/3 cup 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.
Meanwhile, in a medium bowl, combine:
- Egg whites
- Sugar
Using a hand-held mixer, mix on medium speed for 3 minutes.
Add:
- Heavy whipping cream
Mix on medium speed for an additional 6 minutes.
Add:
- Lemon Juice
- Cream cheese
Mix on low speed until creamy.
Coarsely chop 2 cups of hulled strawberries.
Gently fold the strawberries into the cream mixture.
Press half of the crumb mixture into the bottom of the prepared baking dish.
Top with the strawberry-cream mixture.
Top with the remaining crumbs.
Cover with foil and freeze for a minimum of 3 hours before serving.
I made another pan of this, substituting the strawberries for blueberries. Both were fresh and totally yummy!
- Cherry Bars
- Chocolate Crunch Layer Cake
- Cherry Berry Jam
- Cream Cheese Monkey Bread
- Fruit Cubes
Frozen Strawberries and Cream Dessert
Yummy, creamy, fruity, crunchy frozen dessert!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Freeze: 3 hours hours
Servings: 10 servings
Calories: 392kcal
Author: Megan Porta
Ingredients
- 1/4 cup pecans toasted
- 4 whole graham crackers broken into pieces
- 10 tbsp. butter melted
- 1 cup all-purpose flour
- 1/3 cup brown sugar
- 2 egg whites
- 1/2 cup sugar
- 1 cup heavy whipping cream
- Juice from 1 lemon
- 4 oz. cream cheese softened
- 2 cups strawberries hulled and chopped
Instructions
Preheat oven to 325 degrees F. Coat an 8×8-inch square baking dish with 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.
Meanwhile, in a medium 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.
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 3 hours before serving.
Nutrition
Calories: 392kcal | Carbohydrates: 35g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 77mg | Sodium: 201mg | Potassium: 134mg | Fiber: 1g | Sugar: 20g | Vitamin A: 872IU | Vitamin C: 17mg | Calcium: 49mg | Iron: 1mg
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