Strawberry Ice Cream Cake

Strawberry Ice Cream Cake
Whip cut-up strawberries into softened vanilla ice cream and freeze in a pan for a homemade treat that’s better than anything you can buy in the store. Get the recipe. Photo: Anna Williams
Hands On Time:
15 mins
Total Time:
2 hrs 15 mins
8 serves


  • 2 pints vanilla ice cream

  • 20 small strawberries, hulled and cut into small pieces (2 1/2 cups)

  • ½ cup heavy cream


  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 for 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.

Nutrition Facts (per serving)

190 Calories
13g Fat
17g Carbs
3mg Protein
Nutrition Facts
Calories 190
% Daily Value *
Total Fat 13g 17%
Saturated Fat 8g 40%
Cholesterol 49mg 16%
Sodium 59mg 3%
Total Carbohydrate 17g 6%
Protein 3g
Calcium 97mg 7%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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