Summer is moving right along. The heat has really kicked in where we live...phew, it's hot out there. In fact, it's too hot to even dream of putting on the oven. So, what were we to do when we agreed to bring a dessert to a huge family birthday party? I knew I wanted to make an easy cake, and what a hot day needs is a delicious strawberry ice cream cake!
Disclosure: There are Amazon Affiliate links in this article which means, at no additional cost to you, we could receive compensation for our recommendations. You can read our full disclosure policy on our Disclosure Page for more details.
Every year we celebrate all the June and July family birthdays in one mega-birthday bash. This year we agreed to bring dessert. Instead of heating up our already warm house, I thought it might be fun to make an ice cream cake. Highlight delicious summer strawberries and everyone's favorite...ice cream.
Simple Strawberry Ice Cream Cake
2 pints vanilla ice cream - good quality
2 cups chopped fresh strawberries..and a handful to top the cake
2 cups ground ginger snap cookies
⅓ cup melted butter
½ cup whipping cream
½ teaspoon vanilla extract
Grind the ginger snap cookies in a food processor, or place them inside a large resealable bag and bash them with a rolling pin until they are fine crumbs. Place the cookie crumbs into a small bowl...add the melted butter, and mix until the crumbs are all moistened.
Press the ginger snap crumbs into the bottom of a 9-inch spring form pan. Now, we need to use the oven for a few minutes. Place in a 350F oven for 10-15 minutes, until the crust is golden brown.
Once baked, cool the crust fully before pouring in the ice cream.
Sit the ice cream on the kitchen counter, let it soften for about 5-10 minutes, then pour the softened ice cream into the bowl of a stand mixer and beat until smooth.
Add in the chopped strawberries, and mix until the ice cream is light pink and the strawberries are thoroughly mixed in.
Pour the ice cream into the completely cooled springform pan...I placed my spring form pan in the freezer for a few minutes before adding the ice cream...just to be sure it was completely cooled.
Place the cake in the freezer until you are ready to serve...at least 2 hours or overnight.
When you are ready to serve the cake, whip the whipped cream with the vanilla extract and set aside. Now, pop the cake out of the spring form pan...I ran a hot knife around the cake pan before opening the spring.
Spread the whipped cream over the top of the cake and decorate it with a few fresh strawberries. Serve immediately...I mean IMMEDIATELY!
The cake and the crust were delicious. However, I learned that ice cream cake waits for no one. In other words, make sure everyone is seated and ready to eat when you serve the cake...otherwise, it will MELT. Also, use a hot knife to cut the slices. And finally, ideally serve the cake in a well-air-conditioned room. We ate ours outside, on a hot afternoon...it got a little bit melty. No matter what, this cake was delicious and makes a great alternative to a traditional birthday cake.
Simple Strawberry Ice Cream Cake
Ingredients
- 2 pints vanilla ice cream - good quality
- 2 cups chopped fresh strawberries..and a handful to top the cake
- 2 cups ground ginger snap cookies
- ⅓ cup melted butter
- ½ cup whipping cream
- ¼ teaspoon vanilla extract
Instructions
- Grind the ginger snap cookies in a food processor, place in a small bowl...add the melted butter, and mix until the crumbs are all moistened.
- Press the ginger snap crumbs into the bottom of a 9-inch spring form pan...place in a 350F oven for 10-15 minutes, until the crust is golden brown.
- Once baked, cool the crust fully before pouring in the ice cream.
- Sit the ice cream on the kitchen counter, let it soften for about 5-10 minutes, then place it in the bowl of a stand mixer and beat until smooth.
- Add in the strawberries, and mix until the ice cream is light pink and the strawberries are thoroughly mixed in.
- Pour ice cream into the completely cooled crust...I placed my spring form pan in the freezer for a few minutes before adding the ice cream...just to be sure it was completely cooled.
- Place the cake in the freezer until you are ready to serve...at least 2 hours or overnight.
- Once ready to serve, whip the whipped cream. Pop the cake out of the spring form pan...I ran a hot knife around the cake before opening the spring.
- Spread the whipped cream over the top of the cake and decorate it with a few fresh strawberries. Serve immediately...I mean IMMEDIATELY!
Notes
Nutrition
Make sure you are following along...
FOLLOW KITCHEN COUNTER CHRONICLES ON
SUBSCRIBE TO KITCHEN COUNTER CHRONICLES TO HAVE OUR DELICIOUS RECIPES, FUN CRAFTS & ACTIVITIES DELIVERED DIRECTLY TO YOUR INBOX.
Megan says
We also have a big birthday bash in the summer for our family. I always felt left out as a kid because my birthday was in December, although my relatives would often get me a little something too.
I love the ice cream cake! What a great summer treat.
Jen says
I'm a December baby too, I know exactly what you mean! Happy half-birthday!
Kerrie @ Family Food and Travel says
Yummy! This looks delicious. Love anything with ice cream in the summer.
Heather, Mmm... is for Mommy says
Looks delicious! I love making homemade ice cream cakes... the store bought are crazy expensive 🙂