Introduction: Want a Show-Stopping Dessert That’s Secretly Easy to Make?
Ever dreamed of serving a dessert that looks like it came from a fancy bakery but is simple enough for anyone to pull off? Strawberries and Cream Ice Cream Cake is your answer! This delicious treat, rated 3.5 out of 5 stars from 2 reviews, hides layers of strawberry and chocolate chip ice cream, sweet strawberry jam, and crunchy graham crackers under a fluffy whipped cream frosting. It’s perfect for birthdays, summer parties, or just because you’re craving something sweet and creamy. With a little prep and some freezer time, you’ll have a dessert that wows everyone. Ready to create a cake that’s as fun to make as it is to eat? Let’s get started!
Overview: Why Strawberries and Cream Ice Cream Cake Is a Winner
This ice cream cake is a perfect blend of creamy, fruity, and crunchy textures that make every bite a delight. It’s surprisingly easy to make, using store-bought ice cream and simple ingredients to create a layered masterpiece. The strawberry jam adds a burst of fruit flavor, while the graham crackers give a satisfying crunch. With a 40-minute active prep time and a stunning presentation, it’s ideal for beginners or anyone looking to impress without stress. Whether you’re serving it at a party or enjoying a slice at home, this cake is sure to be a hit.
- Time Requirement: 40 minutes active prep, plus 6 hours freezing time (total: 6 hours 10 minutes).
- Difficulty Level: Easy—great for beginners or making with kids.
- Why It’s Special: Layers of strawberry and chocolate chip ice cream, sweet jam, and crunchy graham crackers create a fun surprise inside, all topped with fluffy whipped cream and fresh strawberries.
Essential Ingredients: What You’ll Need for Strawberries and Cream Ice Cream Cake
This recipe uses simple ingredients to create a show-stopping dessert. Each one plays a key role in building the layers of flavor and texture. Here’s what you’ll need, why each ingredient matters, and some substitution ideas.
- Strawberry Ice Cream (4 cups/1 quart): The first creamy layer.
- Why it’s important: It brings a sweet, fruity flavor that pairs perfectly with the jam and graham crackers.
- Substitutions: Use vanilla ice cream with chopped fresh strawberries or raspberry ice cream for a different berry twist. For dairy-free, try a plant-based strawberry ice cream.
- Crushed Graham Crackers (3 cups, plus more for topping): Adds crunch between layers.
- Why it’s important: The crumbs create a textured base and contrast with the creamy ice cream.
- Substitutions: Try crushed vanilla wafers, shortbread cookies, or gluten-free graham crackers for dietary needs.
- Strawberry Preserves or Jam (3/4 cup, warmed): Boosts the fruit flavor.
- Why it’s important: It adds a sweet, spreadable layer that ties the strawberry ice cream to the other flavors.
- Substitutions: Use raspberry, blueberry, or mixed berry jam. For a fresher option, blend fresh strawberries with a little sugar.
- Chocolate Chip Ice Cream (4 cups/1 quart): The second creamy layer.
- Why it’s important: It adds a rich, chocolatey contrast to the fruity strawberry layer.
- Substitutions: Swap for vanilla, cookies-and-cream, or chocolate ice cream. Use dairy-free chocolate chip ice cream for a vegan version.
- Heavy Cream (2 1/2 cups): Creates the whipped cream frosting.
- Why it’s important: It gives the cake a light, fluffy coating that’s easy to spread and looks beautiful.
- Substitutions: Use whipped coconut cream for a dairy-free option. Avoid lower-fat creams, as they won’t whip properly.
- Confectioners’ Sugar (1/4 cup): Sweetens the whipped cream.
- Why it’s important: It dissolves easily for a smooth, sweet frosting.
- Substitutions: Granulated sugar works if mixed well, or try a sugar substitute like powdered erythritol for a low-sugar option.
- Pure Vanilla Extract (1 teaspoon): Adds flavor to the whipped cream.
- Why it’s important: It gives the frosting a warm, classic taste that complements the ice cream.
- Substitutions: Almond or coconut extract for a fun twist, or skip it for a simpler flavor.
- Sliced Strawberries (for topping): Adds a fresh, colorful finish.
- Why it’s important: They make the cake look gorgeous and add a fresh, juicy bite.
- Substitutions: Use raspberries, blueberries, or a mix of berries. Freeze-dried strawberries work for a crunchy topping.
Pro Tip: Use high-quality ice cream for the best texture and flavor. Softer, premium brands are easier to spread and taste amazing.
Step-by-Step Instructions: How to Make Strawberries and Cream Ice Cream Cake
This recipe is straightforward and fun to put together! Follow these steps to create your ice cream cake, with tips to make it perfect every time.
- Prepare the Pan:
- Line the bottom of an 8-inch springform pan with parchment paper and place it in the freezer for 10 minutes to chill.
- Tip: The chilled pan helps the ice cream set faster and prevents melting. If you don’t have a springform pan, use a deep 8-inch cake pan, but line it fully with parchment for easy removal.
- Soften the Strawberry Ice Cream:
- Cut 4 cups (1 quart) of strawberry ice cream into pieces and place in a stand mixer with the paddle attachment. Beat on low speed for about 30 seconds until smooth and spreadable but still frozen.
- Tip: Work quickly to keep the ice cream cold. If you don’t have a mixer, let it soften slightly at room temperature and stir with a spoon.
- Build the First Layer:
- Sprinkle 1 cup of crushed graham crackers evenly over the bottom of the chilled pan.
- Spread the softened strawberry ice cream over the crumbs, smoothing it with a spatula. Tap the pan on the counter a few times to remove air pockets.
- Tip: Spread gently to avoid mixing the crumbs into the ice cream.
- Add More Crumbs and Jam:
- Sprinkle another 1 cup of crushed graham crackers over the strawberry ice cream layer and pat into an even layer.
- Warm 3/4 cup strawberry jam until spreadable (about 15 seconds in the microwave) and spread it evenly over the crumbs.
- Tip: Warm the jam just enough to make it spreadable, not runny, to keep the layers neat.
- Freeze the First Layer:
- Freeze the cake for 1-2 hours, until the strawberry layer is firm.
- Tip: Cover loosely with plastic wrap to prevent freezer odors from sneaking in.
- Soften and Add the Chocolate Chip Layer:
- Cut 4 cups (1 quart) of chocolate chip ice cream into pieces and beat in the mixer on low speed until spreadable, about 30 seconds.
- Spread the softened ice cream over the strawberry jam layer, then sprinkle with the remaining 1 cup of crushed graham crackers.
- Tip: Smooth the ice cream gently to keep the jam layer intact.
- Freeze Again:
- Freeze the cake for at least 2 hours, or overnight, until fully firm.
- Tip: Overnight freezing ensures clean slices when you cut the cake.
- Frost the Cake:
- Rub the side of the springform pan with a warm kitchen towel to loosen the ring. Remove the ring and invert or slide the cake onto a platter. Freeze for 15 minutes to firm up.
- In a large bowl, beat 2 1/2 cups heavy cream with 1/4 cup confectioners’ sugar and 1 teaspoon vanilla extract until stiff peaks form, about 3-5 minutes.
- Spread the whipped cream over the top and sides of the cake, smoothing with a spatula.
- Tip: Work quickly to keep the cake cold. Use an offset spatula for a smooth, professional finish.
- Decorate and Freeze:
- Top with sliced strawberries and a sprinkle of extra graham cracker crumbs for a pretty finish.
- Freeze the frosted cake for at least 3 hours, or overnight, until firm.
- Tip: Cover loosely with plastic wrap to protect the whipped cream from freezer burn.
Cooking Tip: Keep your kitchen cool and work quickly when spreading ice cream to prevent melting. If the ice cream gets too soft, pop the cake back in the freezer for 10 minutes before continuing.
Assembly: Serving Your Strawberries and Cream Ice Cream Cake with Flair
Your ice cream cake is ready to steal the show! Here’s how to present and serve it for maximum wow factor.
- Slice It Up: Let the cake sit at room temperature for 5-10 minutes to soften slightly for easier cutting. Use a sharp knife dipped in hot water and wiped dry for clean slices.
- Plate with Style: Serve slices on chilled plates to keep them firm. Add an extra strawberry slice or a drizzle of chocolate sauce for a fancy touch.
- Presentation Tip: The layers of pink strawberry ice cream, chocolate chip ice cream, and whipped cream look stunning, so show them off by cutting slices in front of guests.
- Serving Suggestion: Pair with a glass of sparkling lemonade, iced tea, or coffee to balance the sweetness.
Pro Tip: For a party, pre-slice the cake and freeze the slices on a tray for quick serving. Wrap each slice in parchment for easy grabbing.
Storage and Make-Ahead Tips: Keeping Your Ice Cream Cake Fresh
This cake is perfect for making ahead, and proper storage keeps it creamy and delicious. Here’s how to store and enjoy it later.
- Storing Leftovers:
- Wrap the whole cake or individual slices tightly in plastic wrap and store in an airtight container in the freezer for up to 2 weeks.
- Tip: Double-wrap to prevent freezer burn and keep the whipped cream fresh.
- Re-Serving:
- Let the cake or slices sit at room temperature for 5-10 minutes before serving to soften slightly for the best texture.
- Tip: Avoid microwaving, as it can melt the ice cream unevenly.
- Make-Ahead Tips:
- Prepare the cake up to a week in advance for parties or special occasions.
- You can crush graham crackers and warm the jam a day ahead to save time. Store crumbs in an airtight container and jam in the fridge.
- Tip: Assemble the ice cream layers a day or two before frosting to break up the prep work.
Pro Tip: Keep the cake in the back of the freezer, where it’s coldest, to maintain its shape and texture.
Recipe Variations: Get Creative with Your Ice Cream Cake
This ice cream cake is super versatile, so you can mix and match flavors and toppings to suit your style. Here are some fun ideas.
- Berry Blast Cake: Use raspberry or mixed berry ice cream instead of strawberry, and swap strawberry jam for blueberry jam.
- Cookies and Cream Cake: Replace chocolate chip ice cream with cookies-and-cream ice cream and use crushed Oreos instead of graham crackers.
- Tropical Twist: Use mango or coconut ice cream and pineapple jam for a sunny vibe. Top with toasted coconut flakes.
- Chocolate Lover’s Dream: Swap strawberry ice cream for chocolate fudge ice cream and use chocolate ganache instead of jam.
- Vegan Delight: Use dairy-free strawberry and chocolate chip ice cream, plus whipped coconut cream for frosting.
- Nutty Crunch: Add a layer of chopped peanuts or almonds between the ice cream layers for extra crunch.
Experiment Tip: Try different pan shapes, like a loaf pan for a rectangular cake or silicone molds for individual mini cakes.
Conclusion: Dive Into Your Strawberries and Cream Ice Cream Cake!
You’ve just created a Strawberries and Cream Ice Cream Cake that’s creamy, crunchy, and bursting with flavor! This easy dessert is perfect for birthdays, summer gatherings, or any time you want to treat yourself. With its colorful layers and fluffy whipped cream, it’s as beautiful as it is delicious. Don’t be afraid to play with flavors, toppings, or shapes to make it your own. Slice it up, share with friends, or savor a piece all to yourself—you’ve earned it! Let us know how your cake turned out in the comments or on social media. Happy chilling!
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Strawberries and Cream Ice Cream Cake
Description
Ever dreamed of serving a dessert that looks like it came from a fancy bakery but is simple enough for anyone to pull off? Strawberries and Cream Ice Cream Cake is your answer! This delicious treat, rated 3.5 out of 5 stars from 2 reviews, hides layers of strawberry and chocolate chip ice cream, sweet strawberry jam, and crunchy graham crackers under a fluffy whipped cream frosting. It’s perfect for birthdays, summer parties, or just because you’re craving something sweet and creamy.
Ingredients
This recipe uses simple ingredients to create a show-stopping dessert. Each one plays a key role in building the layers of flavor and texture. Here’s what you’ll need, why each ingredient matters, and some substitution ideas.
- Strawberry Ice Cream (4 cups/1 quart): The first creamy layer.
- Why it’s important: It brings a sweet, fruity flavor that pairs perfectly with the jam and graham crackers.
- Substitutions: Use vanilla ice cream with chopped fresh strawberries or raspberry ice cream for a different berry twist. For dairy-free, try a plant-based strawberry ice cream.
- Crushed Graham Crackers (3 cups, plus more for topping): Adds crunch between layers.
- Why it’s important: The crumbs create a textured base and contrast with the creamy ice cream.
- Substitutions: Try crushed vanilla wafers, shortbread cookies, or gluten-free graham crackers for dietary needs.
- Strawberry Preserves or Jam (3/4 cup, warmed): Boosts the fruit flavor.
- Why it’s important: It adds a sweet, spreadable layer that ties the strawberry ice cream to the other flavors.
- Substitutions: Use raspberry, blueberry, or mixed berry jam. For a fresher option, blend fresh strawberries with a little sugar.
- Chocolate Chip Ice Cream (4 cups/1 quart): The second creamy layer.
- Why it’s important: It adds a rich, chocolatey contrast to the fruity strawberry layer.
- Substitutions: Swap for vanilla, cookies-and-cream, or chocolate ice cream. Use dairy-free chocolate chip ice cream for a vegan version.
- Heavy Cream (2 1/2 cups): Creates the whipped cream frosting.
- Why it’s important: It gives the cake a light, fluffy coating that’s easy to spread and looks beautiful.
- Substitutions: Use whipped coconut cream for a dairy-free option. Avoid lower-fat creams, as they won’t whip properly.
- Confectioners’ Sugar (1/4 cup): Sweetens the whipped cream.
- Why it’s important: It dissolves easily for a smooth, sweet frosting.
- Substitutions: Granulated sugar works if mixed well, or try a sugar substitute like powdered erythritol for a low-sugar option.
- Pure Vanilla Extract (1 teaspoon): Adds flavor to the whipped cream.
- Why it’s important: It gives the frosting a warm, classic taste that complements the ice cream.
- Substitutions: Almond or coconut extract for a fun twist, or skip it for a simpler flavor.
- Sliced Strawberries (for topping): Adds a fresh, colorful finish.
- Why it’s important: They make the cake look gorgeous and add a fresh, juicy bite.
- Substitutions: Use raspberries, blueberries, or a mix of berries. Freeze-dried strawberries work for a crunchy topping.
Pro Tip: Use high-quality ice cream for the best texture and flavor. Softer, premium brands are easier to spread and taste amazing.
Instructions
- Prepare the Pan:
- Line the bottom of an 8-inch springform pan with parchment paper and place it in the freezer for 10 minutes to chill.
- Tip: The chilled pan helps the ice cream set faster and prevents melting. If you don’t have a springform pan, use a deep 8-inch cake pan, but line it fully with parchment for easy removal.
- Soften the Strawberry Ice Cream:
- Cut 4 cups (1 quart) of strawberry ice cream into pieces and place in a stand mixer with the paddle attachment. Beat on low speed for about 30 seconds until smooth and spreadable but still frozen.
- Tip: Work quickly to keep the ice cream cold. If you don’t have a mixer, let it soften slightly at room temperature and stir with a spoon.
- Build the First Layer:
- Sprinkle 1 cup of crushed graham crackers evenly over the bottom of the chilled pan.
- Spread the softened strawberry ice cream over the crumbs, smoothing it with a spatula. Tap the pan on the counter a few times to remove air pockets.
- Tip: Spread gently to avoid mixing the crumbs into the ice cream.
- Add More Crumbs and Jam:
- Sprinkle another 1 cup of crushed graham crackers over the strawberry ice cream layer and pat into an even layer.
- Warm 3/4 cup strawberry jam until spreadable (about 15 seconds in the microwave) and spread it evenly over the crumbs.
- Tip: Warm the jam just enough to make it spreadable, not runny, to keep the layers neat.
- Freeze the First Layer:
- Freeze the cake for 1-2 hours, until the strawberry layer is firm.
- Tip: Cover loosely with plastic wrap to prevent freezer odors from sneaking in.
- Soften and Add the Chocolate Chip Layer:
- Cut 4 cups (1 quart) of chocolate chip ice cream into pieces and beat in the mixer on low speed until spreadable, about 30 seconds.
- Spread the softened ice cream over the strawberry jam layer, then sprinkle with the remaining 1 cup of crushed graham crackers.
- Tip: Smooth the ice cream gently to keep the jam layer intact.
- Freeze Again:
- Freeze the cake for at least 2 hours, or overnight, until fully firm.
- Tip: Overnight freezing ensures clean slices when you cut the cake.
- Frost the Cake:
- Rub the side of the springform pan with a warm kitchen towel to loosen the ring. Remove the ring and invert or slide the cake onto a platter. Freeze for 15 minutes to firm up.
- In a large bowl, beat 2 1/2 cups heavy cream with 1/4 cup confectioners’ sugar and 1 teaspoon vanilla extract until stiff peaks form, about 3-5 minutes.
- Spread the whipped cream over the top and sides of the cake, smoothing with a spatula.
- Tip: Work quickly to keep the cake cold. Use an offset spatula for a smooth, professional finish.
- Decorate and Freeze:
- Top with sliced strawberries and a sprinkle of extra graham cracker crumbs for a pretty finish.
- Freeze the frosted cake for at least 3 hours, or overnight, until firm.
- Tip: Cover loosely with plastic wrap to protect the whipped cream from freezer burn.
Cooking Tip: Keep your kitchen cool and work quickly when spreading ice cream to prevent melting. If the ice cream gets too soft, pop the cake back in the freezer for 10 minutes before continuing.
FAQs: Your Strawberries and Cream Ice Cream Cake Questions Answered
Q: Can kids help make this ice cream cake?
A: Yes! Kids can sprinkle graham crackers, spread jam, or decorate with strawberries. Supervise when using the mixer or handling the springform pan.
Q: How long does it take to make the cake?
A: Active prep takes about 40 minutes, plus 6 hours of freezing. It’s easy but needs time to set.
Q: Are there health benefits to this cake?
A: It’s a treat, but strawberries provide vitamin C and antioxidants. Use low-fat ice cream or less sugar in the whipped cream for a lighter option, and enjoy in moderation.
Q: Can I make it without a springform pan?
A: Yes! Use a deep 8-inch cake pan lined with parchment for easy removal. A loaf pan works for a rectangular cake.
Q: How do I store the cake?
A: Wrap tightly in plastic wrap and store in an airtight container in the freezer for up to 2 weeks.
Q: What if my ice cream melts while assembling?
A: If it gets too soft, pop the cake in the freezer for 10-15 minutes to firm up before adding the next layer.
Q: Can I use homemade ice cream?
A: Yes! Homemade strawberry or chocolate chip ice cream works great, just make sure it’s firm but spreadable.