strawberry ice cream cake Easy Homemade Recipe

For the Crust: 1 ½ cups graham cracker crumbs, ⅓ cup unsalted butter (melted), 2 tablespoons granulated sugar
For the Filling: 1.5 quarts strawberry ice cream (softened), ½ cup heavy cream (optional), ¼ cup pureed fresh strawberries (strained)
For the Topping: 1 cup heavy whipping cream (cold), ¼ cup powdered sugar, ½ teaspoon vanilla extract, Fresh strawberries (for garnish)

Cook Mode Prevent your screen from going dark

Line a 9-inch springform pan with plastic wrap, leaving an overhang.
Combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix well.
Press the crumb mixture firmly into the bottom of the prepared pan and freeze for 15 minutes.
Soften the strawberry ice cream slightly (10-15 minutes out on the counter).
If using, gently fold the heavy cream and strained strawberry puree into the softened ice cream.
Spoon the ice cream mixture evenly over the chilled crust and smooth the top.
Cover and freeze for a minimum of 4 hours, or preferably overnight, until solid.
When ready to serve, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Remove the cake from the freezer, release the springform ring, and spread the whipped cream topping over the frozen surface.
Garnish with fresh sliced strawberries. Let sit briefly before slicing and serving.

Ensure the ice cream is only slightly softened—too melted and the layers will blend.
For the cleanest slice, briefly dip your knife in hot water between cuts.
If you don’t have a springform pan, a standard 8×8 or 9×9 baking dish lined with parchment paper works well.