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.