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Strawberries and Cream Ice Cream Cake
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.
Prep Time
10
minutes
mins
Freeze Time
6
hours
hrs
Total Time
6
hours
hrs
10
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
frozen desserts, homemade ice cream cake, strawberry icebox cake
Servings:
6
Author:
Katerina | Diethood
Equipment
Freezer
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.
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