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.
STRAWBERRY ICE CREAM CAKE
Here's an easy, quick cake that tastes great during the long hot summers.
Provided by Patsy
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Yield 14
Number Of Ingredients 5
Steps:
- Slice prepared Angel Food cake in half horizontally. Spread softened strawberry ice cream on bottom layer. Put top layer on top the ice cream. Freeze cake for 45 minutes to an hour.
- Mix cream cheese and confectioner's sugar until light and fluffy.
- About 15 minutes before serving, remove cake from freezer and spread the cream cheese mixture over top and sides. Garnish with fresh strawberries.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 69.6 g, Cholesterol 27.4 mg, Fat 8.6 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 5.3 g, Sodium 284.9 mg, Sugar 60.4 g
EASY ICE CREAM STRAWBERRY SHORTCAKE
This layered strawberry shortcake dessert is pretty as can be, and is perfect for spring or summer entertaining.
Provided by By Cindy Rahe
Categories Dessert
Time 4h15m
Yield 8
Number Of Ingredients 4
Steps:
- Remove pound cake from foil container, and line container with cooking parchment paper, leaving paper hanging over 2 sides.
- Cut pound cake horizontally into thirds, creating 3 layers. Place bottom layer into parchment-lined container.
- In small bowl, stir together softened ice cream and chopped strawberries. Spread half of the ice cream mixture over bottom layer of cake in container; top with second cake layer.
- Spread remaining ice cream mixture over that, and top with final layer of cake. Return cake to freezer for about 4 hours or until ice cream is very firm.
- Remove cake from container, using parchment as handles. Slice and serve with whipped cream and sliced strawberries.
Nutrition Facts : ServingSize 1 Serving
STRAWBERRY SHORTCAKE ICE CREAM CAKE
This recipe is fast to assemble and while you can absolutely buy the ingredients pre-made, I prefer to make the cake part myself. You can also use angel food cake (loaf shape) or your favorite pound cake.
Provided by thedailygourmet
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 4h50m
Yield 10
Number Of Ingredients 5
Steps:
- Slice cake horizontally into 3 layers and freeze for 30 to 45 minutes.
- Meanwhile, combine strawberries and sugar in a bowl and set aside to macerate for 10 minutes. Once macerated, remove 1 cup of strawberries to a separate bowl for topping; set aside.
- Create a sling in a loaf pan using plastic wrap. Place the bottom cake layer into the loaf pan. Spread the bottom cake layer with strawberry ice cream. Add macerated strawberries on top of the ice cream and spread whipping cream over strawberries. Repeat layers, adding equal amounts of strawberry ice cream, macerated strawberries, and whipping cream.
- Place in freezer until frozen, about 4 hours. Remove from loaf pan and cut into slices. Serve with remaining macerated strawberries and whipping cream.
Nutrition Facts : Calories 275.5 calories, Carbohydrate 29.6 g, Cholesterol 112.9 mg, Fat 16.6 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 10 g, Sodium 202 mg, Sugar 18.3 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 SHORTCAKE ICE CREAM SANDWICH CAKE
What's better than strawberry shortcake? This chilly strawberry shortcake ice cream cake! It's easily assembled with ice cream sandwiches, vanilla ice cream and lots of fresh strawberries. Just prep, freeze and serve!
Provided by Food Network
Categories dessert
Time 4h40m
Yield 15 to 20 servings
Number Of Ingredients 9
Steps:
- Line an 8-inch cake pan with plastic wrap so that the plastic overhangs the edges of the pan.
- Arrange the ice cream sandwiches upright around the circumference of the cake pan. Freeze for 20 minutes.
- Place 1 cup of the chopped strawberries and the granulated sugar into the bowl of a food processor or a blender. Process until the strawberries are pureed and the sugar is dissolved, about 4 minutes. Cover and refrigerate.
- Put half of the vanilla ice cream in a large bowl and let soften until spreadable but still very thick. Fold in 1 cup of the chopped strawberries. Remove the pan with the ice cream sandwiches from the freezer and pour half of the ice cream mixture into the center. Next, pour in the sweetened strawberry puree. Pour the remaining half of the softened ice cream on top of the puree; smooth to level. Immediately transfer the cake to the freezer to chill at least 4 hours and up to overnight. Remove the cake by pulling the ends of the plastic wrap upward. Lift the cake from the plastic wrap and place on a serving plate.
- Whip the heavy cream to stiff peaks. Place the freeze-dried strawberries and pound cake in the bowl of a food processor and pulse until large crumbs form. Spread the heavy cream on the bottom half of the ice cream sandwich cake. Immediately press in the crumb mixture; reserve the leftover crumbs.
- Top the cake with scoops of the remaining vanilla ice cream. Drizzle with the strawberry syrup and scatter the remaining 1/4 cup chopped strawberries on top. Sprinkle with reserved crumbs. Place the waffle cones on top of three scoops of the ice cream.
- Serve the cake immediately or transfer to the freezer to store.
STRAWBERRY SHORTCAKE ICE CREAM CAKE RECIPE BY TASTY
Everyone loves ice cream cakes, especially ones that bring the nostalgia. This cake is not only easy to make, it's easy to swap in your favorite flavors-we went with strawberry shortcake for classic summer vibes.
Provided by Bella Lopez
Categories Desserts
Time P1D
Yield 10 Servings
Number Of Ingredients 6
Steps:
- Line a 9-inch square glass baking dish with plastic wrap.
- Trim the ends off of the pound cake, then slice crosswise into 8 1-inch-thick slices.
- Arrange the pound cake slices tightly in the bottom of the prepared baking dish.
- One at a time, place a strawberry shortcake ice cream bar on top of the pound cake layer, then remove the stick. Freeze for about 3 hours.
- In a medium bowl, toss together the melted butter, freeze-dried strawberries, and shortbread cookies. It should resemble the cookie coating from the outside of the strawberry shortcake bars.
- Remove the baking dish from the freezer. Spread the whipped topping over the strawberry shortcake bar layer, then sprinkle generously with the cookie crumble. (Alternatively, to cover the entire cake, lift the plastic wrap to remove the cake from the baking dish and set on a small baking sheet. Cover the top and sides with double the amount of whipped topping and cookie crumble.) Freeze overnight.
- When ready to serve, use the plastic wrap to remove the ice cream cake from the pan. Place on a cutting board and remove the plastic. Cut into 8-10 pieces and serve immediately.
- Enjoy!
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