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Homemade Strawberry Ice Cream Cake

moka coffee pot
This homemade strawberry ice cream cake features rich strawberry ice cream, moist cake, and whipped cream for a refreshing, creamy treat.
Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings 10 servings
Calories 320 kcal

Ingredients
  

  • 2 cups strawberry ice cream softened
  • 1 cup vanilla cake crumbled
  • 1 cup whipped cream
  • 1/4 cup strawberry syrup optional
  • 1/4 cup fresh strawberries chopped (optional)

Instructions
 

  • Prepare the Cake Base: Crumble the cooled cake into small pieces and press them into the bottom of the cake pan.
  • Add Ice Cream: Spread softened strawberry ice cream over the cake base and freeze for 2 hours.
  • Whip the Cream: Whip the cream to soft peaks and spread it over the ice cream layer.
  • Add Toppings: Drizzle strawberry syrup and top with chopped strawberries. Freeze for 2 more hours.
  • Serve: Slice and serve with a smug grin, knowing you’re the dessert hero.

Notes

Nutritional Values (Per Serving):

  • Calories: 320 kcal
  • Total Fat: 20g
  • Saturated Fat: 12g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 3g

Vitamins and Minerals (Per Serving):

  • Vitamin A: 8%
  • Vitamin C: 6%
  • Calcium: 10%
  • Iron: 3%
  • Vitamin D: 5%

Additional Notes/Tips:

  • Make it even more indulgent by adding a layer of chocolate or crushed cookies.
  • Freeze for at least 4 hours for the perfect slice.
  • Fresh fruit can enhance the flavor and add color.