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Strawberry Ice Cream Cake

Strawberry Ice Cream Cake
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Serves 8| Hands-On Time: | Total Time:



  1. Line the bottom of a 9-inch springform pan with parchment paper or foil. Place the pan in freezer to chill, about 10 minutes.
  2. Scoop the ice cream into the bowl of an electric mixer and beat with a paddle attachment until it's soft but still holds its shape, about 2 minutes. Add the strawberries and beat until the ice cream is pink and the berries start to break down, about 1 more minute. Transfer to the chilled pan and spread to smooth the surface. Freeze until firm, 2 hours or overnight (if overnight, wrap in plastic to prevent freezer burn).
  3. Whip the heavy cream in a clean bowl to form soft peaks. Remove the cake from the springform ring, running a knife around the edge, if necessary. Spread the cream over the cake. Use a hot chef's knife to slice the cake into wedges.
By June, 2005

Nutritional Information

  • Per Serving
  • Calories 190Calories From Fat 61%
  • Calcium 97mg
  • Carbohydrate 17g
  • Cholesterol 49mg
  • Fat 13g
  • Fiber 1g
  • Iron 0mg
  • Protein 3mg
  • Sat Fat 8g
  • Sodium 59mg
What does this mean? See Nutrition 101 .

Quick Tip

Strawberry Shortcake
Ripe strawberries give vanilla ice cream a beautiful pink hue and a fruity flavor that tastes homemade. You can also experiment with another fruit, like peaches or raspberries. Just cut the fruit into small pieces so it doesn't freeze into rock-hard chunks.

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What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.