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Homemade Strawberry-Vanilla Ice Cream Cake Recipe

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3.9 from 28 reviews

  • Author: Amina
  • Total Time: 12 hours 30 minutes
  • Yield: 16 servings

Description

This Homemade Strawberry-Vanilla Ice Cream Cake is a delightful frozen dessert combining creamy vanilla and strawberry ice cream layers with a crunchy chocolate cookie crust, all topped with fluffy whipped cream and colorful sprinkles. Perfect for a festive celebration or a special summer treat, this cake is easy to assemble with minimal baking and long freezing times for the perfect texture and flavor harmony.

Ingredients

Ice Cream Layers

  • 1.5 quarts vanilla ice cream, softened (at room temperature for 20 minutes)
  • 1.5 quarts strawberry ice cream, softened (at room temperature for 20 minutes)

Cookie Crust

  • 10.5 ounces chocolate sandwich cookies, coarsely processed
  • ¾ cup hot fudge sundae sauce, cooled

Whipped Cream Frosting

  • 24 ounces heavy whipping cream, chilled
  • 3 tablespoons powdered sugar

Decoration

  • 2 tablespoons flat, pastel sprinkles
  • 4 tablespoons pink frosting (store-bought, in a bag with a star tip)

Instructions

  1. Line pan: Line a springform pan with three layers of parchment paper, ensuring an even overhang of paper over the pan edges for easy removal of the ice cream cake.
  2. Vanilla layer: After softening the vanilla ice cream for about 20 minutes at room temperature, scoop it into the prepared pan. Use a rubber spatula to smooth the layer evenly. Place the pan in the freezer for approximately 2 hours to firm up.
  3. Process cookies: Add the chocolate sandwich cookies to a food processor and pulse until coarsely ground. Combine the cookie crumbs with the cooled hot fudge sundae sauce and mix well to create the cookie layer mixture.
  4. Add cookie layer: Remove the pan from the freezer and spread the cookie and fudge mixture evenly over the vanilla ice cream layer. Return the pan to the freezer for another 2 hours to set.
  5. Strawberry layer: Soften the strawberry ice cream at room temperature for 20 minutes. Remove the pan from the freezer and evenly spread the strawberry ice cream over the cookie layer using a rubber spatula. Cover the pan generously with plastic wrap and freeze for at least 8 hours or overnight.
  6. Prepare whipped cream: Once the cake is fully frozen, whip the chilled heavy whipping cream and powdered sugar in a stand mixer on medium-high speed for 4 to 6 minutes, or until thick, fluffy peaks form. Transfer half of the whipped cream frosting into a piping bag fitted with a star tip.
  7. Frost cake: Spread a generous scoop of whipped cream frosting evenly over the top and sides of the cake using a rubber spatula. Continue until the entire cake is frosted smoothly.
  8. Pipe edges: Use the prepared piping bag to pipe decorative edges around the top circumference and sides of the cake. Sprinkle the flat pastel sprinkles over the frosting for added decoration. Return the cake to the freezer for at least 30 minutes before serving to set the frosting.
  9. Serve: When ready to eat, remove the cake from the freezer. Slice using a warm knife for clean cuts and serve immediately for the best texture.

Notes

  • Ensure ice cream is softened to room temperature briefly to make spreading easier without melting.
  • You can substitute hot fudge sundae sauce with chocolate syrup if preferred.
  • For easier removal, make sure parchment paper extends beyond edges of the pan.
  • Use a warm knife (dip in hot water and wipe) to slice the cake cleanly.
  • Prepare the whipped cream frosting right before frosting to maintain its volume and texture.
  • Store the cake covered in the freezer and consume within 24 hours for best quality and freshness.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://aminabakes.com/homemade-strawberry-vanilla-ice-cream-cake-recipe/