Lindo's Nieve De Pastel Recipe

Prepare cake crumbs

Place 4 cups of crumbled yellow or pound cake in a large bowl. If using fresh cake, toast crumbs on a baking sheet in a 325°F (160°C) oven for 8–10 minutes until slightly dry but not browned; allow to cool.

Bind crumbs

Pour 3 tablespoons melted unsalted butter over the cooled cake crumbs and toss gently until crumbs are evenly moistened and hold together when pressed. Press the crumb mixture into the bottom of a 9x5-inch loaf pan (or 8x8-inch square pan) in an even layer to form the cake base. Place the pan in the freezer while you prepare the ice-cream base so the layer firms.

Mix dairy base

In a large mixing bowl, whisk together 1 cup sweetened condensed milk, 1 cup whole milk, 2 cups heavy cream, 2 teaspoons vanilla extract, 1 tablespoon granulated sugar, and 1 teaspoon kosher salt until the sugar is dissolved and the mixture is smooth. Taste and adjust sweetness or vanilla if desired.

Chill mixture

Cover the bowl and refrigerate the mixture for at least 30 minutes (or until very cold). Chilling improves texture and speeds freezing.

Prepare fruit swirl

Warm 1 cup strawberry jam in a small saucepan over low heat for 1–2 minutes until pourable; stir in 1 cup sliced fresh strawberries. Remove from heat and let cool slightly (but not fully) so it remains pourable.

Layer and swirl

Remove the prepared pan with the frozen cake base from the freezer. Pour half of the chilled ice-cream base evenly over the cake layer. Dollop half of the warmed strawberry jam-strawberry mixture in spoonfuls over the base. Using a butter knife or skewer, gently swirl the jam into the ice-cream base (avoid over-mixing; leave visible ribbons). Return the pan to the freezer for 20 minutes to firm slightly.

After the short freeze, pour the remaining ice-cream base over the first layer. Add the remaining jam-strawberry mixture in spoonfuls and swirl again to create marbling. Smooth the top with an offset spatula.

Cover the pan tightly with plastic wrap or an airtight lid and freeze for at least 6 hours, preferably overnight, until firm.

Prepare to serve

About 10 minutes before serving, remove the pan from the freezer and let sit at room temperature to soften slightly for easier slicing (8–12 minutes depending on ambient temperature).

Unmold and slice

Run a thin knife along the edges to loosen, then invert or lift the block from the pan (if using a loaf pan, you can lift with parchment overhang). Slice into 8 equal portions with a sharp knife dipped in hot water and wiped between cuts for clean slices.

Garnish

Top each slice with a spoonful of whipped cream, a few extra sliced strawberries, and a sprinkle of toasted sliced almonds or sprinkles, if desired.