Strawberry Cake Ice Cream Cake

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This strawberry tart ice cream cake is a spectacular strawberry dessert! Made with crushed butter cookies, strawberry tart ice cream, and homemade strawberry sauce, it's a no-bake dessert that everyone will love!

strawberry tart whole ice cream tart

Everyone, meet the summer dessert of my dreams.

This strawberry tart ice cream cake you … is delicious madness.

I've mentioned it several times, but as I get older I prefer a fruity dessert to something crazy and rich.

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I'll give you my cake with frosting if you pass me a bowl of ice cream.

I recently discovered this Chapman’s Strawberry Shortcake Ice Cream (my favorite ice cream), and can't get enough. It's easily my current favorite ice cream!

When I got a chance to work with Chapman on a fun dessert recipe, I knew I had to include it somehow!

strawberry tart slice ice cream tart with container

This strawberry tart ice cream starts with real cream (believe me, there are plenty of ice creams that are not made with cream!), And it has plenty of white cake pieces and real strawberries.

It really makes this ice cream cake recipe very special!

How to make a strawberry shortcake ice cream cake?

  • Prepare the strawberry sauce first as it must be cooled to room temperature before assembly. You can even make it the next day and store it in the refrigerator.
  • Mix a few cookie crumbs and melted butter, any vanilla cookie will do!
  • Make a layer of cookie crumbs, strawberry tart ice cream, and strawberry sauce. Then repeat once. These two layers will fill a 9 ″ spring tray, so don't go any smaller!
  • Freeze Completely: Wipe some space in your freezer because you don't want this ice cream cake to spill! Once firm, cover with plastic wrap and store up to 2 months before serving.

strawberry tart ice cream cake overhead

Variations on this strawberry shortcake ice cream cake:

  • You can change the butter cookies for thin ones, Homemade blondie or a thin layer of white cake. Personally, I prefer crushed cookies, as I find the frozen cake difficult to serve and I skipped the blondie because I didn't want to bake it.
  • You can change the ice cream for another variety and go a little crazy: try the Fudge Premium Chapman Chocolate Brownie or the Black Cherry with strawberry sauce, the options are endless!
  • You can make a single layer of everything and prepare it in a 9 × 13 ″ frying pan if it's easier for you or if you don't have a spring tray.

How long can you store ice cream cake?

Ice cream is best eaten in about 2 months, but that's a pretty good shelf life for a dessert like this!

Pair up and save them for unexpected company, and then enjoy their surprise and delight when you take this beauty out of the freezer to serve.

How to serve this strawberry tart ice cream cake:

  • I like to let my ice cream cakes sit at room temperature for 10-15 minutes before serving so they are easily cut.
  • While I wait, I like to make some extra whipped cream to put on top for a fun presentation.
  • If you really want to take things to the next level, cut some fresh strawberries and mix with a small amount of sugar and let sit while your cake warms up a bit. They'll get sweet and spicy and add an extra strawberry punch to this fun strawberry dessert!

Strawberry pie ice cream cake slice on white plate

* This post is generously sponsored by Chapman’s and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible.

Strawberry Cake Ice Cream Cake

This strawberry tart ice cream cake is a spectacular strawberry dessert! Made with crushed butter cookies, strawberry tart ice cream, and homemade strawberry sauce, it's a no-bake dessert that everyone will love!

Course dessert

American kitchen

Keyword ice cream cake, strawberry dessert

Preparation time 30 minutes

Cook time 10 minutes

Total time 40 minutes

Servings 10 servings

Calories 377kcal

Ingredients

Strawberry sauce

  • 4 cups frozen strawberries (approximately 520 g)

  • 1 cup of granulated sugar (200 g)

  • 1/2 cup of water

  • 1/2 cup thick cream

  • 2 tablespoons cornstarch

Ice cream cake

  • 2 liters of Chapman’s Strawberry Shortcake ice cream

  • 3 cups crushed vanilla cookies

  • 1/2 cup butter, melted

Instructions

Strawberry sauce:

  • In a medium skillet, add strawberries, sugar, and water. Simmer over medium-high heat, stirring frequently, and cook until berries are tender.
  • Puree in skillet with immersion blender (or puree with mashed potatoes for thicker texture).
  • Whip the cream and the cornstarch. Add strawberry sauce to thicken slightly.
  • Pour it into a medium bowl and let it cool to room temperature (this can be done the day before, or use the refrigerator or freezer to speed up the process).

Ice cream cake

  • Remove ice cream from freezer to soften for 30-45 minutes before assembly.
  • In a large bowl, combine the crushed cookies and melted butter.
  • Place a piece of parchment paper on the bottom of a 9 or 10 "Springform tray (I used a 9") by opening the sides and holding the paper at the bottom. This is optional but allows easy removal.
  • Place half of the cookie mix in the bottom of the pan and press into place.
  • Top with half the ice cream and top with a thin layer of strawberry sauce.
  • Repeat the layers one more time to fill the pan: crumbs (press gently), ice cream (use the rest), and drizzle the strawberry sauce on top. The pan will be full, that's fine.
  • Place on a flat shelf in the freezer for 6-8 hours or overnight, until completely frozen.
  • Remove from the freezer 10-15 minutes before serving, garnish with whipped cream and fresh strawberries if desired.

Video

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