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+ servings
A frozen cake with a layer of strawberries and cream in the middle and whole strawberries on top.

Strawberries and Cream Ice Cream Cake

Katerina | Diethood
Packed with fresh strawberries, rich ice cream and smooth whipped cream, this sweet and ever so slightly tart Strawberries and Cream Ice Cream Cake is the perfect easy treat for hot summer days.
Servings : 6
Prep Time 10 minutes
Freeze Time 6 hours
Total Time 6 hours 10 minutes

Ingredients
  

  • 1 all-butter pound cake cut into 8 slices
  • 2 cups strawberry ice cream
  • 10 whole strawberries , sliced
  • 1 cup cold heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon sugar

Instructions
 

  • Line 9×5-inch loaf pan with aluminum foil; leave an overhang on opposite sides to lift out the cake.
  • Combine the heavy cream, sugar and vanilla in a large bowl and whip them together until stiff peaks form.
  • Place half of cake slices in a single layer at the bottom of prepared pan.
  • Using a spatula, spread the ice cream over the cake slices.
  • Layer sliced strawberries over ice cream.
  • Spread half of the prepared whipped cream over strawberries.
  • Layer the rest of the cake slices over the cream.
  • Spread the rest of the whipping cream on top and on the sides.
  • Set in the freezer for 6 hours or overnight.
  • Lift cake out of the pan, cut and serve.

Equipment

  • Freezer

Notes

  • To Store: Wrap well in plastic and keep frozen for up to 2 months.

Nutrition

Calories: 382 kcal | Carbohydrates: 47 g | Protein: 5 g | Fat: 20 g | Saturated Fat: 12 g | Cholesterol: 118 mg | Sodium: 310 mg | Potassium: 193 mg | Fiber: 1 g | Sugar: 21 g | Vitamin A: 801 IU | Vitamin C: 15 mg | Calcium: 117 mg | Iron: 2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dessert
Cuisine: American
Keyword: frozen desserts, homemade ice cream cake, strawberry icebox cake