Strawberry Ice Cream Cake Recipes

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STRAWBERRY ICE CREAM CAKE

Here's an easy, quick cake that tastes great during the long hot summers.

Provided by Patsy

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Yield 14

Number Of Ingredients 5



Strawberry Ice Cream Cake image

Steps:

  • Slice prepared Angel Food cake in half horizontally. Spread softened strawberry ice cream on bottom layer. Put top layer on top the ice cream. Freeze cake for 45 minutes to an hour.
  • Mix cream cheese and confectioner's sugar until light and fluffy.
  • About 15 minutes before serving, remove cake from freezer and spread the cream cheese mixture over top and sides. Garnish with fresh strawberries.

Nutrition Facts : Calories 366.6 calories, Carbohydrate 69.6 g, Cholesterol 27.4 mg, Fat 8.6 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 5.3 g, Sodium 284.9 mg, Sugar 60.4 g

1 (10 inch tube pan) angel food cake
2 quarts strawberry ice cream, softened
4 cups confectioners' sugar
8 ounces cream cheese
½ pint fresh strawberries

STRAWBERRY CRUNCH ICE CREAM CAKE

While growing up, I loved treats from the ice cream truck that rolled through my neighborhood. This ice cream cake is inspired by one of those crunchy, strawberry novelties. -Lisa Kaminski, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 7



Strawberry Crunch Ice Cream Cake image

Steps:

  • Line a 9x9-in. baking pan with parchment. Preheat oven to 350°. Finely crush 24 cookies. In a small bowl, mix cookie crumbs and butter. Press onto bottom of prepared pan. Bake until firm, 25-30 minutes. Cool on a wire rack., Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream and then whipped topping; freeze, covered, until firm. , Coarsely crush remaining cookies. Combine cookie crumbs and freeze-dried strawberries; sprinkle over whipped topping. Freeze, covered, until firm, 8 hours or overnight. Remove cake from freezer. Lifting with parchment, remove from pan. Gently peel off parchment. Let stand 10 minutes before cutting. If desired, garnish with fresh strawberries.

Nutrition Facts : Calories 584 calories, Fat 30g fat (16g saturated fat), Cholesterol 54mg cholesterol, Sodium 280mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.

36 Golden Oreo cookies, divided
4 tablespoons butter, melted
3 cups vanilla ice cream, softened
5 cups strawberry ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 package (1 ounce) freeze-dried strawberries, coarsely crushed
Fresh strawberries, optional

STRAWBERRY CRUNCH ICE CREAM CAKE

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 12 to 16 servings

Number Of Ingredients 4



Strawberry Crunch Ice Cream Cake image

Steps:

  • Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake and let cool 15 minutes in the pan on a rack, then transfer the cake to the rack to cool completely.
  • Trim the domed top of the cake with a long serrated knife to make it level. Cut the cake in half horizontally to make 2 layers. Trim a 3/4-inch strip from each long side; reserve the strips and trimmings.
  • Cut the carton off the ice cream and set the ice cream block on a cutting board. Slice lengthwise into thirds.
  • Arrange the ice cream on the bottom layer of the cake. Let soften, then smooth with an offset spatula to cover the cake, leaving a 3/4-inch border on the long sides.
  • Press 1 reserved strip of cake against each long side of the ice cream layer. Reserve the remaining 2 strips of cake. Place the second cake layer on top of the ice cream. Freeze 1 hour.
  • Cut off a corner of the frozen cake to look like a bite. Remove the ice cream from the trimmed bite and reserve the cake trimmings. Return the cake to the freezer.
  • Preheat the oven to 350 degrees F. Crumble the reserved cake strips and trimmings on a baking sheet. Bake, tossing occasionally, until golden, 10 minutes. Let cool, then crumble together with the freeze-dried strawberries.
  • Finely crush 1 tablespoon of the strawberry-crumb mixture; combine with 1 tablespoon frosting to make it pink. Cover the whole cake with the remaining white frosting. Press the strawberry-crumb mixture into the frosting, without covering the bite or the opposite short side.
  • Spread the pink frosting inside the bite. Add a line of crumb mixture at the bottom of the bite. Freeze until firm, at least 15 minutes. Insert a wooden spatula handle or large craft stick into the cake before serving.

1 16- to 18-ounce box vanilla cake mix (plus required ingredients)
1 1.5-quart rectangular carton strawberry ice cream
1 1.2-ounce bag freeze-dried strawberries, crumbled (1 1/2 cups)
1 16-ounce tub white frosting

STRAWBERRIES AND CREAM ICE CREAM CAKE

Don't be fooled, this simple-looking whipped cream frosted cake has a surprise inside: layers of strawberry and chocolate chip ice cream with a flavor boost from strawberry jam and graham cracker crumbs.

Provided by Food Network Kitchen

Categories     dessert

Time 6h10m

Yield 8 to 10 servings

Number Of Ingredients 8



Strawberries and Cream Ice Cream Cake image

Steps:

  • Line the bottom of an 8-inch springform pan with parchment and freeze for 10 minutes. Meanwhile, cut the strawberry ice cream into pieces and beat in a stand mixer with the paddle attachment on low speed until smooth and spreadable but still frozen, about 30 seconds.
  • Sprinkle 1 cup of crushed graham crackers in the bottom of the chilled pan. Spread the softened strawberry ice cream over the crumbs and tap the pan on the counter several times to remove any air pockets. Sprinkle with another 1 cup graham cracker crumbs and pat into an even layer. Spread with the strawberry jam. Freeze the cake until firm, 1 to 2 hours.
  • Cut the chocolate-chip ice cream into pieces and beat in the mixer to soften. Spread on top of the strawberry jam layer, then sprinkle with the remaining 1 cup graham cracker crumbs. Freeze until firm, at least 2 hours or overnight.
  • Frost the cake: Rub the side of the springform pan with a warm kitchen towel to loosen. Remove the ring; invert or slide the cake onto a platter and freeze 15 minutes. Beat the heavy cream with the confectioners' sugar and vanilla until stiff peaks form. Spread over the top and side of the cake. Top with sliced strawberries and graham cracker crumbs. Freeze until firm, at least 3 hours or overnight.

4 cups (1 quart) strawberry ice cream
3 cups crushed graham crackers, plus more for topping
3/4 cup strawberry preserves or jam, warmed until spreadable
4 cups (1 quart) chocolate chip ice cream
2 1/2 cups heavy cream
1/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
Sliced strawberries, for topping

STRAWBERRY SHORTCAKE ICE CREAM CAKE

This recipe is fast to assemble and while you can absolutely buy the ingredients pre-made, I prefer to make the cake part myself. You can also use angel food cake (loaf shape) or your favorite pound cake.

Provided by thedailygourmet

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 4h50m

Yield 10

Number Of Ingredients 5



Strawberry Shortcake Ice Cream Cake image

Steps:

  • Slice cake horizontally into 3 layers and freeze for 30 to 45 minutes.
  • Meanwhile, combine strawberries and sugar in a bowl and set aside to macerate for 10 minutes. Once macerated, remove 1 cup of strawberries to a separate bowl for topping; set aside.
  • Create a sling in a loaf pan using plastic wrap. Place the bottom cake layer into the loaf pan. Spread the bottom cake layer with strawberry ice cream. Add macerated strawberries on top of the ice cream and spread whipping cream over strawberries. Repeat layers, adding equal amounts of strawberry ice cream, macerated strawberries, and whipping cream.
  • Place in freezer until frozen, about 4 hours. Remove from loaf pan and cut into slices. Serve with remaining macerated strawberries and whipping cream.

Nutrition Facts : Calories 275.5 calories, Carbohydrate 29.6 g, Cholesterol 112.9 mg, Fat 16.6 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 10 g, Sodium 202 mg, Sugar 18.3 g

1 prepared pound cake
2 cups sliced fresh strawberries, divided
1 tablespoon sugar
1 pint strawberry ice cream (such as Breyer's®)
1 (13 ounce) can whipped cream (such as Reddi Wip®)

BAKED STRAWBERRY ICE CREAM SPRINKLE CAKE RECIPE BY TASTY

Here's what you need: nonstick cooking spray, strawberry ice cream, sprinkle cake mix, large egg whites, strawberry frosting, rainbow sprinkles

Provided by Alix Traeger

Categories     Bakery Goods

Time 1h45m

Yield 8 servings

Number Of Ingredients 6



Baked Strawberry Ice Cream Sprinkle Cake Recipe by Tasty image

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease 2 8-inch (20 cm) round cake pans with nonstick spray.
  • In a large bowl, combine the melted ice cream, cake mix, and egg whites. Whisk until smooth.
  • Divide the cake batter evenly between the prepared pans. Bake according to the package instructions, about 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cool completely, about 30 minutes.
  • Place 1 cake on a cake stand or platter. Spread an even layer of frosting over the cake. Sprinkle ⅓ cup (65 G) sprinkles over the frosting. Top with the other cake layer. Spread a thin layer of frosting over the top and sides of the cake.
  • Chill the cake in the refrigerator for 15 minutes.
  • Use the remaining frosting to coat the top and sides of the cake. Cover the top of the cake with the remaining ⅓ cup sprinkles.
  • Slice and serve.
  • Enjoy!

nonstick cooking spray, for greasing
2 ½ cups strawberry ice cream, melted
1 box sprinkle cake mix
4 large egg whites
4 cups strawberry frosting
⅔ cup rainbow sprinkles, divided

INSIDE-OUT STRAWBERRY ICE CREAM CAKE

Fresh strawberries, seedless raspberry jam, and vanilla ice cream are layered between moist yellow cake for a three-layered frosted dessert that's just right for summer.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 8h

Number Of Ingredients 12



Inside-Out Strawberry Ice Cream Cake image

Steps:

  • Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
  • With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition until incorporated; mix in vanilla. With mixer on low speed, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture. Mix just until smooth (do not overmix).
  • Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 30 to 40 minutes. Cool 15 minutes in pan; turn cake out onto a rack, and let cool completely. Using a long serrated knife, halve cake horizontally.
  • While cake is cooling, combine strawberries and jam in a medium bowl.
  • Line sides of a 9-inch springform pan with a strip of waxed paper; wrap outside of pan with plastic wrap. Center bottom half of cake in pan, cut side up.
  • Spread 1 1/2 pints ice cream over top and down around sides. Spread strawberry mixture on ice cream, leaving a 1-inch border. Set top half of cake over it.
  • Spread remaining ice cream over top and down around sides of cake. Tap cake on counter to help ice cream settle. Smooth top, and freeze until firm, at least 6 hours or, covered, up to 2 weeks. To serve, remove plastic from pan, unmold cake, and peel off waxed paper. Let cake rest at room temperature for 15 minutes before slicing.

8 tablespoons (1 stick) unsalted butter, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup sugar
3 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup low-fat buttermilk
1 cup fresh strawberries, hulled and finely chopped
1 tablespoon seedless raspberry jam
3 pints vanilla ice cream, softened

STRAWBERRY CHEESECAKE ICE CREAM CAKE

Please your taste buds with a Strawberry Cheesecake Ice Cream Cake. What's better than ice cream cake and cheesecake combined with fresh strawberries?

Provided by My Food and Family

Categories     Home

Time 12h20m

Yield 8 servings

Number Of Ingredients 8



Strawberry Cheesecake Ice Cream Cake image

Steps:

  • Mix first 4 ingredients with mixer until blended. Freeze 4 hours or until almost firm.
  • Beat cream cheese mixture with mixer until creamy. Blend berries in blender until smooth. Add to cream cheese mixture; mix well. Pour into foil-lined 1-1/2-qt. bowl. Crush 3 sugar cones; place over cream cheese mixture. Press gently into cream cheese mixture to form even crust. Freeze 8 hours or until firm.
  • Unmold "cake" onto plate. Remove foil. Break remaining cones into pieces; press into side of "cake".
  • Melt chocolate as directed on package just before serving dessert; cool slightly. Drizzle over dessert; sprinkle with nuts.

Nutrition Facts : Calories 420, Fat 24 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 70 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1/3 cup whipping cream
2 tsp. lemon zest
1-1/2 cups strawberries
5 sugar cones, divided
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1/4 cup slivered almonds, toasted

ANGEL FOOD STRAWBERRY ICE CREAM CAKE

Strawberry ice cream makes a frosty filling for this angel food cake. Starting with a cake mix makes this an easy recipe. From Recipe.com

Provided by Gagoo

Categories     Dessert

Time P1DT45m

Yield 12 serving(s)

Number Of Ingredients 7



Angel Food Strawberry Ice Cream Cake image

Steps:

  • Prepare cake mix according to package directions using the 1 1/4 cups water. Pour batter into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.
  • Bake according to package directions. Immediately invert cake; cool thoroughly in pan. Loosen sides of cake from pan; remove cake.
  • With a serrated knife, carefully split the cake horizontally into 3 layers. Place the bottom layer and middle layers on freezer-safe platters; spread each layer with 2 cups softened ice cream. Freeze layers for 30 to 60 minutes or until ice cream is firm.
  • Place the middle layer, ice cream side up, on top of the bottom layer. Top with the remaining cake layer. Cover with plastic wrap and freeze for 6 to 24 hours.
  • To serve, in chilled mixing bowl beat whipping cream, sugar and vanilla with an electric mixer on medium speed until soft peaks form.
  • Remove cake from freezer. Spread top and sides of frozen cake with whipped cream. Garnish with fresh strawberries. Serve immediately.
  • Variation.
  • Chocolate Angel Food Ice Cream Cake: Prepare as above, except add 1/4 cup unsweetened cocoa powder to cake mix. Substitute peppermint ice cream for strawberry ice cream. Spread 1/4 cup fudge ice cream topping on the top of each of the ice cream layers. Substitute 2 to 3 tablespoons coarsely crushed peppermint candies for fresh strawberries.
  • Variation.
  • Orange Angel Food Sherbet Cake: Prepare as above, except substitute 1/4 cup thawed orange juice concentrate for the 1/4 cup of the water and add 2 teaspoons finely shredded orange peel to cake mix. Substitute orange, lime, lemon, or rainbow sherbet for the strawberry ice cream. Garnish with orange, lemon, or lime peel strips instead of strawberries.

Nutrition Facts : Calories 383.6, Fat 18.6, SaturatedFat 11.4, Cholesterol 67.1, Sodium 227.2, Carbohydrate 50.6, Fiber 0.8, Sugar 21.6, Protein 5.7

1 (16 ounce) package angel food cake mix
1 1/4 cups water
4 cups strawberry ice cream, softened (2 pints)
2 cups whipping cream
1/4 cup sugar
1 teaspoon vanilla
1 cup strawberry, small & whole

STRAWBERRY SHORTCAKE ICE CREAM CAKE

Make and share this Strawberry Shortcake Ice Cream Cake recipe from Food.com.

Provided by Food.com

Categories     Ice Cream

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 10



Strawberry Shortcake Ice Cream Cake image

Steps:

  • For the cake:.
  • Preheat the oven to the temperature required according to the directions on the cake mix box. Grease and line the bottom of two 9-inch cake tins with baking paper.
  • Tip the cake mix into a large bowl and add the eggs, vegetable oil and water following the directions on the box for the quantities needed and mixing directions.
  • Divide the batter between the cake pans and bake for the time given on the cake mix box.
  • Tip the cake layers out onto wire racks, peel the baking paper off and set aside to cool completely.
  • For the filling:.
  • Let the strawberry ice cream soften for a few minutes before scooping it out into a large bowl. Use a wooden spoon to beat the ice cream until you get a buttercream-like texture. Add the diced strawberries and fold together.
  • Assemble:.
  • Line a tall 9-inch springform cake pan with plastic wrap, allowing a few inches to overhang on the outside of the cake pan. Place the first cooled cake layer in the pan. Spread the softened strawberry ice cream in an even layer over the whole thing. Place the second cake layer on top. Cover with the overhanging plastic wrap and freeze for 3-4 hours until firm.
  • Decorate:.
  • Pulse the freeze-dried strawberries and vanilla wafers together in a food processor until broken down into a breadcrumb-like texture.
  • Remove the cake from the freezer and from the springform pan. Peel away the plastic wrap carefully.
  • Use a metal offset spatula to spread the vanilla frosting in a thin, even layer over the top and sides of the cake.
  • Quickly press your strawberry-vanilla wafer powder over the top and sides of the cake.
  • Pipe 6-8 peaks of vanilla frosting onto the top of the cake using a piping bag fitted with a wide star tip. Top each of these with a halved strawberry.
  • Serve immediately.
  • Tip:.
  • Line your pan with plastic wrap to help unmold it later.

Nutrition Facts : Calories 373.4, Fat 11.9, SaturatedFat 3.9, Cholesterol 14.4, Sodium 418.6, Carbohydrate 63.5, Fiber 1.4, Sugar 30.4, Protein 4.5

1 (15 1/4 ounce) box white cake mix
egg (according to cake mix directions)
vegetable oil (according to cake mix directions)
water (according to cake mix directions)
1 1/2 pints strawberry ice cream
1/2 cup strawberry, hulled, diced
1 1/2 ounces freeze dried strawberries
2 1/2 ounces vanilla wafers
2/3 cup store-bought vanilla frosting
3 -4 fresh strawberries (for topping)

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From pinterest.ca


RECIPE DETAIL PAGE | LCBO
For the strawberry filling, place the diced strawberries and sugar in a small saucepan and place over low-medium heat. Cook the strawberries until they are soft and most of the liquid has …
From lcbo.com


STRAWBERRY ICE CREAM CAKE
TIP: Take that fluff, remove the cap and foil and pop in the microwave for 10 to 15 seconds. Remove and then mix with the pudding. Fold in 1 container of whipped topping. …
From floridastrawberry.org


HOW TO MAKE STRAWBERRY ICE CREAM CAKE - THESUPERHEALTHYFOOD
Take the ice cream cake out of the freezer and scoop the strawberry ice cream on top of the vanilla ice cream. Smooth the top flat. Place the cake in the freezer to harden for 2 …
From thesuperhealthyfood.com


CHOCOLATE STRAWBERRY ICE CREAM CAKE | HOMEMADE FOOD JUNKIE
Instructions For the Brownies: Preheat oven to 375 degrees F. grease a 12 x 18 jelly roll pan or 9 x 13 inch pan. line with parchment paper. Melt coconut oil and chocolate in …
From homemadefoodjunkie.com


STRAWBERRY SHORTCAKE ICE CREAM CAKE RECIPE - THE SPRUCE EATS
In a food processor, process 30 of the butter cookies until finely ground. In a medium bowl, combine the cookie crumbs and melted butter. Press into the bottom of the …
From thespruceeats.com


STRAWBERRY SHORTCAKE ICE CREAM CAKE - MAMA LOVES FOOD
Instructions. Line a loaf pan with parchment paper and place four strawberry shortcake bars across the bottom (make sure to remove the popsicle sticks first!). Spread a …
From mamalovesfood.com


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