Lemon-Basil Strawberry Icebox Cake

Recipe by: Roche Bros

Servings

Prep time

25 minutes

Cook time

30 minutes

Calories

553 kcal

Directions

For strawberry Filling: In medium saucepot, cook 5 cups strawberries, 1 cup sugar, 1 tablespoon lemon juice, lemon zest, basil and pepper over medium heat 30 minutes or until slightly thickened, stirring occasionally; let cool.
Refrigerate ice cream 15 minutes to soften. In large bowl, stir ice cream and whipped topping; cover and freeze.
On bottom of 9-inch springform pan, cover bottom with single layer of cookies; fill gaps with broken cookie pieces. Evenly spread 2 cups ice cream mixture over cookies; freeze cake and ice cream mixture, in bowl, 15 minutes.
Evenly top ice cream layer with 1 1/4 cups strawberry filling; freeze 15 minutes. Evenly spread 1 cup lemon curd over strawberry layer; top with single layer of cookies and 2 cups ice cream mixture; freeze cake and ice cream mixture, in bowl, 15 minutes.
Evenly spread remaining strawberry filling over ice cream layer; freeze 15 minutes. Evenly spread with remaining 1 cup lemon curd, single layer of cookies and remaining ice cream mixture over strawberry filling; freeze 30 minutes. Wrap with plastic wrap; freeze at least 2 hours or overnight.
For strawberry Topping: In medium bowl, toss remaining strawberries, 2 tablespoons sugar and 1 teaspoon lemon juice; let stand at room temperature 15 minutes.
To serve, run knife along inside edge of pan to loosen sides of cake, remove from pan. With serrated knife, cut cake into 16 slices.
Serve cake topped with strawberry topping.