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Frozen Summer Treat


Frozen Summer Treat

Posted: Monday, Jul. 01, 2013

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Chef Troy Gagliardo

"Chef Troy" Gagliardo hosts a weekly cooking segment called "Troy's Everyday Eats" live every Tuesday on WCCB News Rising from 7 to 9 a.m. He has made over 300 appearances on the show showcasing over 1000 of his unique original recipes. He was also voted one of the Top Five best chefs in Charlotte in 2013. Troy has penned a cookbook called Pseudo Southern, which has been endorsed by celebrity chef and best selling author Fabio Viviani. His business Motown Spice Provisions supplies some of the top restaurants and country clubs in the greater Charlotte area for the past 10 years. He is a self-taught chef who learned early on the importance of family and food, and the connection between both, from his parents and grandparents. Contact him at Visit, and follow Troy on Facebook, Twitter, Instagram, and Pinterest.

Ok, it’s hot. We knew it was coming and here it is. So let’s just embrace the summer weather and try to find things to beat the heat. As things get hotter meals get lighter and anything frozen will definitely get it done.

The traditional “foole”, as it was known centuries ago in England, is pureed/stewed fruit folded into a simple custard. A “fool”, as it is spelled now, is now usually built in the trifle or parfait style as before but whipped cream replaces the custard.

For my version I take the modern route and layer it with crumbled cake, chill and serve. But then it hit me; why not make a frozen ice cream type sandwich using the some components.

Angel food, or pound cake, sliced and topped with the fool mixture of pureed fresh summer fruit and whipped cream. Top with another slice of cake to make a sandwich, wrap and freeze. This treat is super simple, easy and most of all a refreshing way to use summer fruits in a creative and unique way.

For more recipes visit and be sure to watch “Tuesdays with Troy” every week from 7-9am on WCCB’s Rising.

Frozen Strawberry Fool Sandwiches

• 1 1/2 Cups-Fresh Strawberries-stem removed and halved
• 2 Cups-Heavy Whipping Cream
• ¼ Cup-Powdered Sugar
• ¼ Teaspoon-Almond Extract
• 2 Teaspoons-Lemon Zest
• 1 Loaf-Angel Food Cake-thin sliced


1. Chill bowl of stand up mixer, or glass mixing bowl.
2. Place strawberries in a blender or food processor and puree until smooth.
3. Place strawberry puree, heavy cream, sugar, extract and zest in chilled bowl.
4. Fit mixer with whip attachment/or use whisk and combine, whisking until stiff peaks form.
5. Spoon some of the whipped cream mixture on half the cake slices.
6. Top with remaining slices, wrap each in plastic wrap and place in freezer for at least 4 hours.
7. When ready to eat, remove from freezer, unwrap and enjoy.

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