Strawberry Tres Leches Cake ice cream & slice of the gluten free tres leches cake

2 Comments

1. 

   AutoModerator 5 months ago

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2. 

   beachguy82 5 months ago

   First off, this is from the latest [Salt & Straw book – America’s Most Iconic Ice Creams](https://www.amazon.com/Americas-Most-Iconic-Ice-Creams/dp/0593582101) and it’s incredible, completely worth buying even if you own their first ice cream recipe book like I do. Everything I’ve made so far has been absolutely delicious with this being my favorite. Both the cake the ice cream were simple to make. I have a celiac family member so all my cooking is gluten free. I don’t think that really impacts ice cream making much as once you mix in a cake, cookie, or pie, the texture differences are minimal at most. Eating the cake with the ice cream is definitely the way to go with this!

   Edit: I hesitated to share the recipe from a still new book so I hope this prompts you to pick it up, you won’t regret it!

   # Strawberry Tres Leches Ice Cream

   **Yield:** ~4 pints

   —

   ## Ingredients
   – 1 pint strawberries, hulled and roughly chopped
   – ½ cup lightly packed light brown sugar
   – ½ tsp kosher salt
   – 3 cups 17% Butterfat Ice Cream Base
   – ½ tsp malic acid *(or 2 tsp lime juice)*
   – 1 (3-inch) square Vanilla Tres Leches Cake, smooshed
   – ¾ cup strawberry jam, stirred to loosen

   —

   ## Instructions
   1. **Preheat** oven to 375°F. Line a sheet pan with parchment.
   2. Toss strawberries with brown sugar and salt. Spread in an even layer.
   3. Roast ~20 min, until juicy and caramelized. Chill completely.
   4. In a bowl, combine roasted strawberries and ice cream base. Blend smooth.
   5. Pour into ice cream maker, add malic acid, and churn until soft-serve texture (30–40 min).
   6. Spoon into freezer containers, alternating layers of ice cream, cake, and jam.
   7. Freeze until firm (≥6 hrs). Stores up to 3 months.

   # [Gluten-Free Tres Leches Cake](https://www.mamaknowsglutenfree.com/tres-leches-cake-gluten-free/)

   ## Ingredients

   ### Cake
   – 1 cup all-purpose gluten-free flour (I like Pillsbury gluten-free)
   – 1/4 teaspoon xanthan gum (leave out if your flour already has it)
   – 1 1/2 teaspoons gluten-free baking powder
   – 1/4 teaspoon salt
   – 5 large eggs, separated (whites in one bowl, yolks in another)
   – 1 cup sugar, divided
   – 1/3 cup whole milk
   – 1 teaspoon pure vanilla extract
   – 12 oz can evaporated milk
   – 14 oz can sweetened condensed milk
   – 1/4 cup whole milk
   – Ground cinnamon, for topping
   – Fresh strawberries (optional)

   ### Whipped Cream
   – 2 cups heavy whipping cream
   – 1/4 cup powdered sugar
   – 1/2 teaspoon pure vanilla extract

   —

   ## Instructions

   1. Preheat the oven to **350°F (177°C)**.
   2. In a large bowl, combine the gluten-free flour, baking powder, and salt.
   3. Separate the eggs into whites and yolks (in two bowls).
   4. In a large bowl, beat **3/4 cup** of the sugar with the egg yolks on high speed until pale yellow.
   5. Add **1/3 cup** milk and vanilla to the yolk mixture; mix on low to combine.
   6. Pour the yolk mixture over the dry ingredients and stir gently just until combined.
   7. In a clean bowl, beat the egg whites on high speed, gradually adding the remaining **1/4 cup** sugar, until **stiff peaks** form.
   8. Fold the whipped egg whites gently into the batter just until combined.
   9. Pour the batter into a **greased 9×13-inch** pan and smooth the top.
   10. Bake **35–40 minutes** at 350°F. Check doneness with a toothpick inserted into the center.
   11. Cool the cake completely.
   12. In a small bowl, combine the **evaporated milk, sweetened condensed milk, and 1/4 cup whole milk**.
   13. Using a fork, poke holes all over the cooled cake, then **slowly** pour the milk mixture evenly over the top (including edges).
   14. Refrigerate at least **1 hour** (or overnight) to absorb.
   15. When ready to serve, whip the heavy cream with powdered sugar and vanilla until **stiff peaks** form.
   16. Spread whipped cream over the chilled cake, sprinkle with cinnamon, and serve with fresh sliced strawberries.