Description
Layered Strawberry Crunch Ice Cream Cake with yellow cake, strawberry and vanilla ice cream, and homemade strawberry crunch topping. Perfect make-ahead dessert!
Ingredients
Scale
- 1 box (15.25 oz) strawberry cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup freeze-dried strawberries, crushed into a powder
- 1/2 gallon strawberry ice cream, softened
- 1/2 gallon vanilla ice cream, softened
- 1 box (15.25 oz) yellow cake mix
- Ingredients called for on the box (usually eggs, oil, and water)
- Fresh strawberries, sliced, for garnish
- Whipped cream, for serving
Instructions
- Prepare the Strawberry Crunch Coating:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine strawberry cake mix and crushed freeze-dried strawberries.
- Pour in melted butter and mix until a crumbly mixture forms.
- Spread the mixture evenly onto a baking sheet lined with parchment paper.
- Bake for 8-10 minutes, or until golden brown and fragrant.
- Cool completely on the baking sheet, then break into smaller pieces.
- Bake the Cake Base:
- Prepare the yellow cake mix according to the instructions on the box.
- Grease and flour a 9-inch springform pan.
- Pour the cake batter into the prepared springform pan.
- Bake the cake according to the instructions on the box, usually around 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Assemble the Ice Cream Cake:
- Line a 9-inch springform pan with plastic wrap, leaving enough overhang.
- Trim the top of the cooled cake to create a flat surface.
- Place the cake layer in the bottom of the prepared springform pan.
- Spread the softened strawberry ice cream evenly over the cake layer.
- Sprinkle half of the strawberry crunch topping evenly over the strawberry ice cream layer.
- Freeze for at least 2 hours, or until the strawberry ice cream layer is firm.
- Remove the springform pan from the freezer and spread the softened vanilla ice cream evenly over the strawberry crunch layer.
- Sprinkle the remaining strawberry crunch topping evenly over the vanilla ice cream layer.
- Cover the springform pan with plastic wrap and freeze for at least 4 hours, or preferably overnight, to allow the ice cream cake to fully set.
- Serve the Strawberry Crunch Ice Cream Cake:
- Remove the ice cream cake from the freezer about 15-20 minutes before serving to allow it to soften slightly.
- Lift the ice cream cake out of the springform pan using the plastic wrap overhang. Place it on a serving platter.
- Use a sharp knife to slice the ice cream cake into wedges. If the knife is sticking, try running it under hot water between slices.
- Garnish with fresh strawberries and whipped cream, if desired.
- Serve immediately and enjoy! This ice cream cake is best enjoyed fresh.
Notes
- Make it ahead: This ice cream cake can be made several days in advance and stored in the freezer. Just make sure to wrap it tightly in plastic wrap to prevent freezer burn.
- Customize the flavors: Feel free to experiment with different ice cream flavors and cake mixes. Chocolate ice cream and chocolate cake would be a delicious combination!
- Add a layer of fudge: For an extra decadent treat, add a layer of hot fudge sauce between the ice cream layers.
- Use different toppings: Get creative with your toppings! Crushed Oreos, chopped nuts, or sprinkles would all be great additions.
- Individual servings: You can also make individual ice cream cakes using muffin tins or small ramekins.
- Ice cream too hard to spread: Let the ice cream soften at room temperature for a few minutes before spreading. Don’t let it get too soft, though, or it will melt.
- Cake sticking to the pan: Make sure to grease and flour the pan thoroughly before baking the cake. You can also use parchment paper to line the bottom of the pan.
- Strawberry crunch not crunchy: Make sure to bake the strawberry crunch until it’s golden brown. It will harden as it cools.
- Ice cream cake melting too quickly: Make sure to freeze the ice cream cake for at least 4 hours before serving. You can also store it in the freezer until you’re ready to serve it.
- Storage Instructions: Store leftover ice cream cake in the freezer, tightly wrapped in plastic wrap, for up to a week. After that, the texture may start to deteriorate.
- Prep Time: 30 minutes
- Cook Time: 40 minutes