Easy No Bake Strawberry Ice Cream Cake Recipes

EASY NO-BAKE STRAWBERRY ICE CREAM CAKE

Steps:

• Using a long serrated knife or bread knife, slice angel food cake into 3 equal horizontal layers. Place the bottom layer onto a freezer-proof plate.
• Remove packaging from the ice cream and slice about 1-inch thick. Working quickly, place ice cream slices on the bottom cake layer, filling the gaps with ice cream and leaving the center unfilled. Lightly press the ice cream pieces together to form a solid layer the same size as the cake layer. Repeat with the second cake layer and remaining ice cream. Top with the final layer of cake and freeze until the ice cream is firm again, about 1 hour.
• Frost the entire cake with whipped topping. Garnish with fresh strawberry slices and mint. Serve immediately.

STRAWBERRY CRUNCH ICE CREAM CAKE

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.

NO BAKE STRAWBERRY ICE BOX CAKE

Steps:

• Wash and slice berries.
• With a hand mixer or in the bowl of a stand mixer, whip 3 1/4 cups of cream until it just holds stiff peaks.
• Add the powdered sugar, vanilla, and almond extract (if using) and whip to combine.
• Cover bottom of pan with graham cracker sheets.
• Lightly cover the top of the graham crackers with a thin layer of whipped cream, and then a single layer of sliced strawberries. Repeat the layers 2 more times. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
• To make the ganache, heat the remaining cream until bubbles form around the edges, then pour over the chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy.
• Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
• Refrigerate for at least four hours, or until the crackers have softened completely.
• Garnish with additional berries.