Strawberry And Cookie Ice Cream Cake Recipes

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STRAWBERRY CRUNCH ICE CREAM CAKE



Strawberry Crunch Ice Cream Cake image

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

36 Golden Oreo cookies, divided
4 tablespoons butter, melted
3 cups vanilla ice cream, softened
5 cups strawberry ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 package (1 ounce) freeze-dried strawberries, coarsely crushed
Fresh strawberries, optional

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 SHORTCAKE ICE CREAM CAKE



Strawberry Shortcake Ice Cream Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 8h30m

Yield 10 to 12 servings

Number Of Ingredients 8

Nonstick cooking spray, for the pan
25 golden cream-filled sandwich cookies
4 tablespoons unsalted butter, melted
20 golden cream-filled sandwich cookies
1 cup freeze-dried strawberries
3 tablespoons unsalted butter, melted
1.75 liters vanilla ice cream (7 cups), slightly thawed in the refrigerator
3 cups strawberry ice cream, slightly thawed in the refrigerator

Steps:

  • For the crust: Line the base of a 9-inch springform pan with parchment paper and lightly spray the pan with nonstick cooking spray.
  • To a 12- to 14-cup food processor fitted with the blade attachment, add the sandwich cookies, slightly breaking them up as you add them. Process until the cookies are completely broken up. While the machine is running, slowly stream in the melted butter. The mixture should now resemble wet sand and should hold together when pressed in your hands. Add the mixture to the prepared pan and evenly spread all over the base and about 1/2 inch up the sides. Place the crust in the freezer for 30 minutes. Reserve the food processor bowl to make the shortcake crumbs.
  • For the shortcake crumbs: Reattach the food processor bowl and blade. Add the sandwich cookies, slightly breaking them up as you add them. Add the freeze-dried strawberries. Process the mixture until it's a very fine, cohesive consistency. With the machine running, slowly stream in the melted butter. Transfer the mixture to a bowl and set aside.
  • For the filling: When the crust is frozen, scoop on half of the softened vanilla ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle 1 cup of the shortcake crumbs over the ice cream, slightly pressing in to adhere. Freeze for 45 minutes.
  • After 45 minutes, scoop on the softened strawberry ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle 1 cup of the shortcake crumbs over the ice cream, slightly pressing to adhere. Freeze for 45 minutes.
  • After 45 minutes, scoop on the remaining vanilla ice cream. Smooth with an offset spatula and top with the remaining shortcake crumbs. Freeze for at least 6 hours and up to overnight.
  • To serve, run a knife or offset spatula around the edge of the cake to loosen it from the pan. Remove the springform ring and slice the cake into wedges.

STRAWBERRY ICE CREAM CAKE



Strawberry Ice Cream Cake image

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

1 (10 inch tube pan) angel food cake
2 quarts strawberry ice cream, softened
4 cups confectioners' sugar
8 ounces cream cheese
½ pint fresh strawberries

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

BAKED STRAWBERRY ICE CREAM SPRINKLE CAKE RECIPE BY TASTY



Baked Strawberry Ice Cream Sprinkle Cake Recipe by Tasty image

Here's what you need: nonstick cooking spray, strawberry ice cream, sprinkle cake mix, large egg whites, strawberry frosting, rainbow sprinkles

Provided by Alix Traeger

Categories     Bakery Goods

Time 1h45m

Yield 8 servings

Number Of Ingredients 6

nonstick cooking spray, for greasing
2 ½ cups strawberry ice cream, melted
1 box sprinkle cake mix
4 large egg whites
4 cups strawberry frosting
⅔ cup rainbow sprinkles, divided

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease 2 8-inch (20 cm) round cake pans with nonstick spray.
  • In a large bowl, combine the melted ice cream, cake mix, and egg whites. Whisk until smooth.
  • Divide the cake batter evenly between the prepared pans. Bake according to the package instructions, about 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cool completely, about 30 minutes.
  • Place 1 cake on a cake stand or platter. Spread an even layer of frosting over the cake. Sprinkle ⅓ cup (65 G) sprinkles over the frosting. Top with the other cake layer. Spread a thin layer of frosting over the top and sides of the cake.
  • Chill the cake in the refrigerator for 15 minutes.
  • Use the remaining frosting to coat the top and sides of the cake. Cover the top of the cake with the remaining ⅓ cup sprinkles.
  • Slice and serve.
  • Enjoy!

STRAWBERRY-COCONUT ICE CREAM CAKE



Strawberry-Coconut Ice Cream Cake image

This is an impressive dessert that's not at all difficult to prepare and doesn't require an ice cream maker. For the best flavor, use sweet, ripe farm stand berries: They should really smell like strawberries. The whipped cream and a touch of vodka help keep the mixture from forming ice crystals - up to a point. You'll still want to make this cake the day before you plan to serve it, since its texture is best in the first 24 hours and it can take up to six hours to freeze.

Provided by David Tanis

Categories     cakes, ice creams and sorbets, dessert

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 8

2 quarts/about 1 kilogram strawberries, preferably small, pretty ones
3/4 cup/150 grams granulated sugar, plus 3 tablespoons for sauce
1 cup/240 milliliters coconut milk
1/2 teaspoon kosher salt
1 tablespoon vodka
1 cup/240 milliliters heavy cream
1 cup/85 grams toasted coconut flakes, for garnish (see Note)
Basil or mint leaves, for garnish

Steps:

  • Briefly rinse berries with cold water, then lay them out on a clean tea towel. Hull berries, except for a dozen or so pretty ones. Set those aside for garnish.
  • Put 1 pound hulled berries in a blender or food processor. Reserve the rest for sauce and garnish. Add 3/4 cup sugar, coconut milk, salt and vodka. Blend until smooth. You should have about 4 cups.
  • In a chilled bowl, whip heavy cream until stiff. With a rubber spatula, gradually fold strawberry purée into whipped cream, 1/2 cup at a time, until well incorporated. It's OK if a few swirls remain.
  • Pour into an 8-inch springform pan about 3 inches deep or into a similar-size Pyrex pie pan or ceramic dish. Freeze for 4 to 6 hours, until quite firm. (Test with a skewer or paring knife, going all the way to the bottom of the pan. It should come out clean.)
  • Make the strawberry sauce: Put remaining berries in a blender with 3 tablespoons sugar. Purée and transfer to a pitcher or serving bowl. Cover and refrigerate.
  • If using springform pan, unmold frozen cake and transfer to a cake plate. (Serve directly from glass or ceramic pan.) Sprinkle with toasted coconut flakes, and garnish with reserved berries dipped in a little of the sauce, and basil or mint leaves. Keep at room temperature for 10 to 15 minutes before serving. To serve, cut into wedges and drizzle with strawberry sauce.

STRAWBERRY SHORTCAKE ICE CREAM CAKE RECIPE BY TASTY



Strawberry Shortcake Ice Cream Cake Recipe by Tasty image

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

1 16-ounce frozen pound cake, thawed
8 strawberry shortcake ice cream bars, softened
3 tablespoons melted unsalted butter
1/2 cup crumbled freeze-dried strawberry
1/2 cup crumbled shortbread cooky
1 1/2 cups frozen whipped topping, thawed

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!

STRAWBERRY S'MORE ICE CREAM CAKE



Strawberry S'more Ice Cream Cake image

For a cool treat on a hot day, check out this terrific make-ahead dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 8h5m

Yield 12

Number Of Ingredients 6

1 1/2 cups graham cracker crumbs (24 squares)
3 tablespoons sugar
1/4 cup butter or margarine, melted
1/2 gallon (8 cups) strawberry ice cream, slightly softened
1 jar (16 oz) hot fudge topping
2 cups miniature marshmallows (from 10.5-oz bag)

Steps:

  • Heat oven to 350°F. In medium bowl, mix crust ingredients. Firmly press in bottom of ungreased 13x9-inch pan. Bake 10 minutes or until browned. Cool 15 minutes.
  • Spoon 4 cups of the ice cream over cooled crust, spreading evenly. Spoon 1/3 cup of the hot fudge topping into small microwavable bowl; cover and refrigerate. Microwave remaining topping in uncovered jar on High 1 minute or until softened. Stir topping; spoon and spread over ice cream in crust. Spoon and spread remaining 4 cups ice cream over topping. Freeze until firm, 4 hours or overnight.
  • Set oven control to broil. Top dessert evenly with marshmallows. Broil 1 to 2 minutes or until marshmallows are lightly browned. Freeze cake 3 hours.
  • Before serving, microwave reserved 1/3 cup hot fudge topping uncovered on High 10 seconds. Stir; drizzle topping over dessert. Let stand 5 minutes before serving.

Nutrition Facts : Calories 430, Carbohydrate 63 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 44 g, TransFat 1/2 g

CHOCOLATE STRAWBERRY CRUNCH ICEBOX CAKE



Chocolate Strawberry Crunch Icebox Cake image

Here's one no-bake dessert that tastes good no matter what the season. It's easy to alter this recipe to suit your taste. The basic components of an icebox cake are cookies or graham crackers, whipped topping and/or pudding, and fruit. There are lots of yummy treats that you can add to these basics.

Provided by Sandra Garth

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 4h20m

Yield 16

Number Of Ingredients 9

2 cups cold milk
1 (4 ounce) package instant chocolate pudding mix
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container non-dairy whipped topping
½ cup confectioners' sugar, or to taste
1 (12.5 ounce) package chocolate-covered graham cracker squares
1 cup chocolate cookie crumbs
1 pound fresh strawberries, sliced
1 cup milk chocolate-covered toffee bits

Steps:

  • Whisk 2 cups cold milk and pudding mix together in a bowl until combined. Refrigerate until ready to use.
  • Combine cream cheese and whipped topping in a medium bowl. Add confectioners' sugar and mix thoroughly.
  • Cover the bottom of a 2-quart bowl or 9x13-inch pan with a layer of graham cracker squares. Spread about 1/3 of the cream cheese mixture on top. Top with 1/4 cup cookie crumbs. Cover with another layer of graham crackers and 1/3 of the pudding. Add a layer of strawberries and 1/4 cup chocolate toffee bits.
  • Repeat layers until bowl is filled. Break remaining graham crackers into thirds and place along the edge of the bowl; add remaining strawberries. Top with any remaining cookie crumbs or toffee bits. Cover and refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 47.9 g, Cholesterol 31 mg, Fat 17.7 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 9.9 g, Sodium 446.3 mg, Sugar 31.1 g

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From mycreativemanner.com


STRAWBERRY ICEBOX CAKE RECIPE | THE RECIPE CRITIC
2021-06-29 In the bottom of a 9×13 pan, spread a thin layer of whipped cream over the bottom. Add a layer of graham crackers followed by about ½ cup of strawberries, enough that there is an even layer. Top with ⅓ of the remaining whipped cream. Repeat the layers two more times—graham crackers, whipped cream, and strawberries.
From therecipecritic.com


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