Strawberry Ice Cream Cake Recipes

STRAWBERRY ICE CREAM CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Grease two 8 inch cake pans (preferably springform pans, see above) and line the bottoms with parchment paper.
• 3. Whisk together flour, sugar and baking powder in a large mixing bowl.
• 4. Add butter, egg whites, vanilla extract, sour cream and milk and mix on medium speed until smooth.
• 5. Split batter evenly between the two cake pans.
• 6. Bake 19-21 minutes or until a toothpick comes out with a just a few crumbs.
• 7. Allow to cool for 3-5 minutes, then remove to cooling rack to finish cooling.
• 8. Once cooled, level the cake by removing the dome from the top of the cake using a large serrated knife.
• 1. Add water to strawberry puree.
• 2. Combine sugar and cornstarch in a saucepan. Stir in strawberry puree.
• 3. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil, about 15 to 20 minutes.
• 4. Allow to boil for 1 minute, then remove from heat.
• 5. Allow to cool for about 5 minutes.
• 6. Once pie filling has cooled, mix cream cheese, sugar, milk, vanilla extract, strawberry extract and pie filling together until well combined.
• 7. Fold in the Cool Whip and red food color.
• 1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. Put a cardboard cake circle in the bottom of the pan. If not using a springform pan, you can put some plastic wrap in the bottom of the pan and up the sides and use it to lift the cake out of the pan when it's done.
• NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.
• 2. Put the first cake layer in the bottom of your pan.
• 3. Place thinly slice strawberries around the outer edge of the cake. They should be standing up, leaning against the sides of the cake pan, in line the out edge of the bottom cake layer.
• 4. Spoon the ice cream on top of the cake and spread into an even layer, keeping the strawberries in place.
• 5. Top ice cream with the second layer of cake.
• 6. Allow ice cream cake to freeze completely, 6-8 hours.
• 7. When frozen, remove from springform pan and remove parchment paper from sides. OR lift cake out of pan using clear wrap and remove parchment paper from side. Place cake on cake plate.
• 8. Top cake with additional Cool Whip and sliced strawberries. To make the flower pattern shown in the pictures, start by creating the outer circle of strawberries, then work your way into the center one circle at a time, with each one overlapping the previous one a bit.
• 9. Freeze until ready to serve. Best after 3-5 days.

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.

STRAWBERRY AND COOKIE ICE CREAM CAKE

Steps:

• For the crushed cookie crust: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom with parchment.
• Combine the melted butter with the wafer cookies in a medium bowl. Press the mixture into the bottom and up the sides of the prepared pan. Bake for 10 minutes, then let cool completely before using.
• For the ice cream cake: Toss the strawberries with the sugar in a medium bowl and then layer them onto the cookie crust. Scoop the cookies and cream and strawberry ice creams onto the berry layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• For the whipped cream frosting: Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer on medium-high speed until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
• Frost the top and sides of the cake with the whipped cream frosting, sprinkle with the wafer cookies. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

STRAWBERRY SHORTCAKE ICE CREAM CAKE

Steps:

• For the crust: Line the base of a 9-inch springform pan with parchment paper and lightly spray the pan with nonstick cooking spray.
• To a 12- to 14-cup food processor fitted with the blade attachment, add the sandwich cookies, slightly breaking them up as you add them. Process until the cookies are completely broken up. While the machine is running, slowly stream in the melted butter. The mixture should now resemble wet sand and should hold together when pressed in your hands. Add the mixture to the prepared pan and evenly spread all over the base and about 1/2 inch up the sides. Place the crust in the freezer for 30 minutes. Reserve the food processor bowl to make the shortcake crumbs.
• For the shortcake crumbs: Reattach the food processor bowl and blade. Add the sandwich cookies, slightly breaking them up as you add them. Add the freeze-dried strawberries. Process the mixture until it's a very fine, cohesive consistency. With the machine running, slowly stream in the melted butter. Transfer the mixture to a bowl and set aside.
• For the filling: When the crust is frozen, scoop on half of the softened vanilla ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle 1 cup of the shortcake crumbs over the ice cream, slightly pressing in to adhere. Freeze for 45 minutes.
• After 45 minutes, scoop on the softened strawberry ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle 1 cup of the shortcake crumbs over the ice cream, slightly pressing to adhere. Freeze for 45 minutes.
• After 45 minutes, scoop on the remaining vanilla ice cream. Smooth with an offset spatula and top with the remaining shortcake crumbs. Freeze for at least 6 hours and up to overnight.
• To serve, run a knife or offset spatula around the edge of the cake to loosen it from the pan. Remove the springform ring and slice the cake into wedges.

STRAWBERRY SHORTCAKE ICE CREAM CAKE

Steps:

• Preheat the oven to 325 degrees F. Butter two 9-inch round cake pans, line the bottoms with parchment and butter the parchment. Lightly dust the pans with flour and tap out any excess.
• Whisk the cake flour, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Add the brown sugar and 1/2 cup granulated sugar and beat until light and fluffy, about 5 minutes. Scrape down the sides and beat in the eggs one at a time. Beat in 1 tablespoon vanilla. Reduce the speed to low and beat in the flour mixture in 3 batches, alternating with the milk. Increase the speed to medium high and beat until the batter is just combined, about 20 seconds (do not overbeat).
• Divide the batter between the prepared pans. Bake until the cake is just golden and springs back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 20 minutes in the pans, then turn out onto the rack, remove the parchment and let cool completely.
• Meanwhile, remove the ice cream from the freezer and let soften slightly. Combine both flavors in a large bowl and stir together with a rubber spatula. Line one of the cooled cake pans with plastic wrap and fill with the ice cream in an even layer. Cover with plastic wrap and freeze until firm but not rock solid, about 45 minutes.
• Uncover the ice cream and invert onto one of the cake layers; discard the plastic wrap. Top with the second cake layer, gently pressing it into the ice cream. Smooth the sides with an offset spatula. Freeze until firm, at least 1 hour.
• Meanwhile, pulse 2 cups strawberries in a food processor until liquefied. Strain through a fine-mesh sieve, pressing with a rubber spatula; set the puree aside. Combine the remaining 2 cups strawberries, remaining 2 tablespoons granulated sugar and the lemon juice in a small bowl; toss.
• Combine the heavy cream, confectioners' sugar and remaining 2 teaspoons vanilla in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Beat in the strawberry puree.
• Remove the cake from the freezer and frost with the strawberry whipped cream. Return to the freezer until the whipped cream hardens, at least 45 minutes or overnight. Top with the macerated strawberries. Let the cake soften 10 to 15 minutes before slicing.

STRAWBERRY ICE CREAM CAKE

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.

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 & ICE CREAM CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter the base and sides of a 20cm springform tin and line with baking parchment. Bring a pan of water to a simmer. Choose eight of the best-looking strawberries and set aside. Hull and slice the rest.
• Crack the eggs into a large heatproof bowl, add the caster sugar and set over the simmering water, making sure the base of the bowl doesn't touch the water. Using an electric whisk, beat the eggs and sugar until thickened and doubled in size. Remove from the heat and continue to whisk for a few more minutes until the mixture holds a ribbon shape when the beaters are lifted out. Drizzle the butter in around the edges of the bowl and fold in using a large metal spoon, being careful not to knock out the air - stop as soon as there are no traces of butter. Sift in the flour and a large pinch of salt, and fold in. Gently pour the mixture into the prepared tin and give it a gentle tap on the work top to remove any big air bubbles. Bake undisturbed for 25 mins until golden brown. Leave to cool in the tin for 1-2 mins, then remove to a wire rack to cool completely.
• Once ready to assemble, remove the ice cream from the freezer to soften for 5 mins. Clean the 20cm springform cake tin and pat dry. Cut the cake in half through the equator. Place the cake base on a sheet of baking parchment and carefully lift into the cleaned tin. Place the ring around the cake base and parchment, and clip into place. Once the ice cream has softened slightly, dollop the ice cream over the base and spread to the edge using a small spatula. To get an even, smooth surface, dip the spatula in a mug of boiling water and pat dry before using. Arrange the sliced strawberries on top, then sandwich with the top half of the cake Freeze overnight.
• When ready to serve, halve the reserved strawberries. Put the cream in a large bowl and sift in the icing sugar. Whip using an electric whisk until the cream just holds its shape. Spoon a quarter of the mixture into a small piping bag fitted with a star nozzle. Remove the cake from the freezer, remove the tin and put the cake on a serving plate. Spread the remaining cream over the top and sides, then pipe swirls of cream on top and decorate with the strawberry halves. Scatter over the freeze-dried strawberries and pistachios, if using. Slice with a sharp knife and serve immediately.