EASY NO-BAKE STRAWBERRY ICE CREAM CAKE
It's hard to find a summer dessert easier and more refreshing than this combination of strawberry ice cream and a purchased 10-inch angel food cake! Layers of cake and ice cream, frosted with a purchased frozen whipped topping, are stored in the freezer until you are ready to garnish and slice. This should keep, covered, in the freezer for a week or two. I've never been able to find out exactly how long it will store, because it's usually gone in a few days!
Provided by Bibi
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h20m
Yield 8
Number Of Ingredients 5
Steps:
- Using a long serrated knife or bread knife, slice angel food cake into 3 equal horizontal layers. Place the bottom layer onto a freezer-proof plate.
- Remove packaging from the ice cream and slice about 1-inch thick. Working quickly, place ice cream slices on the bottom cake layer, filling the gaps with ice cream and leaving the center unfilled. Lightly press the ice cream pieces together to form a solid layer the same size as the cake layer. Repeat with the second cake layer and remaining ice cream. Top with the final layer of cake and freeze until the ice cream is firm again, about 1 hour.
- Frost the entire cake with whipped topping. Garnish with fresh strawberry slices and mint. Serve immediately.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 36.8 g, Cholesterol 29.7 mg, Fat 9 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 5.4 g, Sodium 368.5 mg, Sugar 8.2 g
STRAWBERRY SHORTCAKE ICE CREAM CAKE
Make and share this Strawberry Shortcake Ice Cream Cake recipe from Food.com.
Provided by Food.com
Categories Ice Cream
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- For the cake:.
- Preheat the oven to the temperature required according to the directions on the cake mix box. Grease and line the bottom of two 9-inch cake tins with baking paper.
- Tip the cake mix into a large bowl and add the eggs, vegetable oil and water following the directions on the box for the quantities needed and mixing directions.
- Divide the batter between the cake pans and bake for the time given on the cake mix box.
- Tip the cake layers out onto wire racks, peel the baking paper off and set aside to cool completely.
- For the filling:.
- Let the strawberry ice cream soften for a few minutes before scooping it out into a large bowl. Use a wooden spoon to beat the ice cream until you get a buttercream-like texture. Add the diced strawberries and fold together.
- Assemble:.
- Line a tall 9-inch springform cake pan with plastic wrap, allowing a few inches to overhang on the outside of the cake pan. Place the first cooled cake layer in the pan. Spread the softened strawberry ice cream in an even layer over the whole thing. Place the second cake layer on top. Cover with the overhanging plastic wrap and freeze for 3-4 hours until firm.
- Decorate:.
- Pulse the freeze-dried strawberries and vanilla wafers together in a food processor until broken down into a breadcrumb-like texture.
- Remove the cake from the freezer and from the springform pan. Peel away the plastic wrap carefully.
- Use a metal offset spatula to spread the vanilla frosting in a thin, even layer over the top and sides of the cake.
- Quickly press your strawberry-vanilla wafer powder over the top and sides of the cake.
- Pipe 6-8 peaks of vanilla frosting onto the top of the cake using a piping bag fitted with a wide star tip. Top each of these with a halved strawberry.
- Serve immediately.
- Tip:.
- Line your pan with plastic wrap to help unmold it later.
Nutrition Facts : Calories 373.4, Fat 11.9, SaturatedFat 3.9, Cholesterol 14.4, Sodium 418.6, Carbohydrate 63.5, Fiber 1.4, Sugar 30.4, Protein 4.5
STRAWBERRY CRUNCH ICE CREAM CAKE
While growing up, I loved treats from the ice cream truck that rolled through my neighborhood. This ice cream cake is inspired by one of those crunchy, strawberry novelties. -Lisa Kaminski, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- Line a 9x9-in. baking pan with parchment. Preheat oven to 350°. Finely crush 24 cookies. In a small bowl, mix cookie crumbs and butter. Press onto bottom of prepared pan. Bake until firm, 25-30 minutes. Cool on a wire rack., Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream and then whipped topping; freeze, covered, until firm. , Coarsely crush remaining cookies. Combine cookie crumbs and freeze-dried strawberries; sprinkle over whipped topping. Freeze, covered, until firm, 8 hours or overnight. Remove cake from freezer. Lifting with parchment, remove from pan. Gently peel off parchment. Let stand 10 minutes before cutting. If desired, garnish with fresh strawberries.
Nutrition Facts : Calories 584 calories, Fat 30g fat (16g saturated fat), Cholesterol 54mg cholesterol, Sodium 280mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
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