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 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
This Strawberry Ice Cream Cake is delicious and perfect for spring and summer! The vanilla cake is so soft and light, and the strawberry ice cream is creamy and full of fresh strawberry flavor!
Provided by Lindsay
Categories Dessert
Time 4h21m
Number Of Ingredients 23
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Grease two 8 inch cake pans (preferably springform pans, see above) and line the bottoms with parchment paper.
- 3. Whisk together flour, sugar and baking powder in a large mixing bowl.
- 4. Add butter, egg whites, vanilla extract, sour cream and milk and mix on medium speed until smooth.
- 5. Split batter evenly between the two cake pans.
- 6. Bake 19-21 minutes or until a toothpick comes out with a just a few crumbs.
- 7. Allow to cool for 3-5 minutes, then remove to cooling rack to finish cooling.
- 8. Once cooled, level the cake by removing the dome from the top of the cake using a large serrated knife.
- 1. Add water to strawberry puree.
- 2. Combine sugar and cornstarch in a saucepan. Stir in strawberry puree.
- 3. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil, about 15 to 20 minutes.
- 4. Allow to boil for 1 minute, then remove from heat.
- 5. Allow to cool for about 5 minutes.
- 6. Once pie filling has cooled, mix cream cheese, sugar, milk, vanilla extract, strawberry extract and pie filling together until well combined.
- 7. Fold in the Cool Whip and red food color.
- 1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. Put a cardboard cake circle in the bottom of the pan. If not using a springform pan, you can put some plastic wrap in the bottom of the pan and up the sides and use it to lift the cake out of the pan when it's done.
- NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.
- 2. Put the first cake layer in the bottom of your pan.
- 3. Place thinly slice strawberries around the outer edge of the cake. They should be standing up, leaning against the sides of the cake pan, in line the out edge of the bottom cake layer.
- 4. Spoon the ice cream on top of the cake and spread into an even layer, keeping the strawberries in place.
- 5. Top ice cream with the second layer of cake.
- 6. Allow ice cream cake to freeze completely, 6-8 hours.
- 7. When frozen, remove from springform pan and remove parchment paper from sides. OR lift cake out of pan using clear wrap and remove parchment paper from side. Place cake on cake plate.
- 8. Top cake with additional Cool Whip and sliced strawberries. To make the flower pattern shown in the pictures, start by creating the outer circle of strawberries, then work your way into the center one circle at a time, with each one overlapping the previous one a bit.
- 9. Freeze until ready to serve. Best after 3-5 days.
Nutrition Facts : ServingSize 1 Slice, Calories 334 calories, Sugar 39.9 g, Sodium 182.8 mg, Fat 12.8 g, SaturatedFat 6.2 g, TransFat 0 g, Carbohydrate 51.2 g, Fiber 3.5 g, Protein 5.8 g, Cholesterol 13.8 mg
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
STRAWBERRY CRUNCH ICE CREAM CAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 12 to 16 servings
Number Of Ingredients 4
Steps:
- Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake and let cool 15 minutes in the pan on a rack, then transfer the cake to the rack to cool completely.
- Trim the domed top of the cake with a long serrated knife to make it level. Cut the cake in half horizontally to make 2 layers. Trim a 3/4-inch strip from each long side; reserve the strips and trimmings.
- Cut the carton off the ice cream and set the ice cream block on a cutting board. Slice lengthwise into thirds.
- Arrange the ice cream on the bottom layer of the cake. Let soften, then smooth with an offset spatula to cover the cake, leaving a 3/4-inch border on the long sides.
- Press 1 reserved strip of cake against each long side of the ice cream layer. Reserve the remaining 2 strips of cake. Place the second cake layer on top of the ice cream. Freeze 1 hour.
- Cut off a corner of the frozen cake to look like a bite. Remove the ice cream from the trimmed bite and reserve the cake trimmings. Return the cake to the freezer.
- Preheat the oven to 350 degrees F. Crumble the reserved cake strips and trimmings on a baking sheet. Bake, tossing occasionally, until golden, 10 minutes. Let cool, then crumble together with the freeze-dried strawberries.
- Finely crush 1 tablespoon of the strawberry-crumb mixture; combine with 1 tablespoon frosting to make it pink. Cover the whole cake with the remaining white frosting. Press the strawberry-crumb mixture into the frosting, without covering the bite or the opposite short side.
- Spread the pink frosting inside the bite. Add a line of crumb mixture at the bottom of the bite. Freeze until firm, at least 15 minutes. Insert a wooden spatula handle or large craft stick into the cake before serving.
STRAWBERRY SHORTCAKE ICE CREAM CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 8h30m
Yield 10 to 12 servings
Number Of Ingredients 8
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-VANILLA ICE CREAM CAKE
It may seem like a strange pairing, but balsamic vinegar complements the flavor of sweet strawberries in this simple ice cream cake. You're welcome to make your own ice cream, but in this case, we're big fans of using our favorite store-bought vanilla ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 5
Steps:
- Puree the strawberries with the sugar and balsamic vinegar.
- Line an 8 x 8-inch glass plate with plastic wrap. Pour in the strawberry mixture and freeze until barely firm, about 2 hours. Meanwhile remove the ice cream from the freezer to soften up.
- Spread the softened ice cream over the firm puree and cover. Freeze until both are firm. To serve, turn out onto a platter, flip to place strawberries on bottom, and cut in squares. Serve each square with a vanilla cookie.
ANGEL FOOD STRAWBERRY ICE CREAM CAKE
Strawberry ice cream makes a frosty filling for this angel food cake. Starting with a cake mix makes this an easy recipe. From Recipe.com
Provided by Gagoo
Categories Dessert
Time P1DT45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Prepare cake mix according to package directions using the 1 1/4 cups water. Pour batter into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.
- Bake according to package directions. Immediately invert cake; cool thoroughly in pan. Loosen sides of cake from pan; remove cake.
- With a serrated knife, carefully split the cake horizontally into 3 layers. Place the bottom layer and middle layers on freezer-safe platters; spread each layer with 2 cups softened ice cream. Freeze layers for 30 to 60 minutes or until ice cream is firm.
- Place the middle layer, ice cream side up, on top of the bottom layer. Top with the remaining cake layer. Cover with plastic wrap and freeze for 6 to 24 hours.
- To serve, in chilled mixing bowl beat whipping cream, sugar and vanilla with an electric mixer on medium speed until soft peaks form.
- Remove cake from freezer. Spread top and sides of frozen cake with whipped cream. Garnish with fresh strawberries. Serve immediately.
- Variation.
- Chocolate Angel Food Ice Cream Cake: Prepare as above, except add 1/4 cup unsweetened cocoa powder to cake mix. Substitute peppermint ice cream for strawberry ice cream. Spread 1/4 cup fudge ice cream topping on the top of each of the ice cream layers. Substitute 2 to 3 tablespoons coarsely crushed peppermint candies for fresh strawberries.
- Variation.
- Orange Angel Food Sherbet Cake: Prepare as above, except substitute 1/4 cup thawed orange juice concentrate for the 1/4 cup of the water and add 2 teaspoons finely shredded orange peel to cake mix. Substitute orange, lime, lemon, or rainbow sherbet for the strawberry ice cream. Garnish with orange, lemon, or lime peel strips instead of strawberries.
Nutrition Facts : Calories 383.6, Fat 18.6, SaturatedFat 11.4, Cholesterol 67.1, Sodium 227.2, Carbohydrate 50.6, Fiber 0.8, Sugar 21.6, Protein 5.7
CREAMY STRAWBERRY ICEBOX CAKE
My family loves this icebox cake for two reasons: First, it is a delicious way to use strawberries at their peak in summertime, and second, it requires no baking, which keeps the kitchen cool! This dessert feels extravagant but is so easy to make. -Nancy Mock, Colchester, Vermont
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Gently fold in Greek yogurt., Spread 1 cup cream mixture in the bottom and around sides of a 9x5-in. loaf pan lined with plastic wrap. Top with a single layer of graham crackers, breaking to fit. Arrange a single layer of strawberries over cream mixture. Repeat with remaining cream, graham crackers and strawberries, ending with a layer of whipped cream over the top. , Refrigerate, covered, 8 hours or overnight. If desired, garnish with additional sliced strawberries. Slice to serve.
Nutrition Facts : Calories 342 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 132mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 3g fiber), Protein 4g protein.
STRAWBERRY CHEESECAKE ICE CREAM CAKE
Please your taste buds with a Strawberry Cheesecake Ice Cream Cake. What's better than ice cream cake and cheesecake combined with fresh strawberries?
Provided by My Food and Family
Categories Home
Time 12h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Mix first 4 ingredients with mixer until blended. Freeze 4 hours or until almost firm.
- Beat cream cheese mixture with mixer until creamy. Blend berries in blender until smooth. Add to cream cheese mixture; mix well. Pour into foil-lined 1-1/2-qt. bowl. Crush 3 sugar cones; place over cream cheese mixture. Press gently into cream cheese mixture to form even crust. Freeze 8 hours or until firm.
- Unmold "cake" onto plate. Remove foil. Break remaining cones into pieces; press into side of "cake".
- Melt chocolate as directed on package just before serving dessert; cool slightly. Drizzle over dessert; sprinkle with nuts.
Nutrition Facts : Calories 420, Fat 24 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 70 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
INSIDE-OUT STRAWBERRY ICE CREAM CAKE
Fresh strawberries, seedless raspberry jam, and vanilla ice cream are layered between moist yellow cake for a three-layered frosted dessert that's just right for summer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 8h
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
- With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition until incorporated; mix in vanilla. With mixer on low speed, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture. Mix just until smooth (do not overmix).
- Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 30 to 40 minutes. Cool 15 minutes in pan; turn cake out onto a rack, and let cool completely. Using a long serrated knife, halve cake horizontally.
- While cake is cooling, combine strawberries and jam in a medium bowl.
- Line sides of a 9-inch springform pan with a strip of waxed paper; wrap outside of pan with plastic wrap. Center bottom half of cake in pan, cut side up.
- Spread 1 1/2 pints ice cream over top and down around sides. Spread strawberry mixture on ice cream, leaving a 1-inch border. Set top half of cake over it.
- Spread remaining ice cream over top and down around sides of cake. Tap cake on counter to help ice cream settle. Smooth top, and freeze until firm, at least 6 hours or, covered, up to 2 weeks. To serve, remove plastic from pan, unmold cake, and peel off waxed paper. Let cake rest at room temperature for 15 minutes before slicing.
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!
BAKED STRAWBERRY ICE CREAM SPRINKLE CAKE RECIPE BY TASTY
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
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!
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STRAWBERRY ICE CREAM CAKE RECIPE | REAL SIMPLE
From realsimple.com
3/5 (480)Total Time 2 hrs 15 minsServings 8Calories 190 per serving
- Line the bottom of a 9-inch springform pan with parchment paper or foil. Place the pan in freezer to chill, about 10 minutes.
- Scoop the ice cream into the bowl of an electric mixer and beat with a paddle attachment until it's soft but still holds its shape, about 2 minutes. Add the strawberries and beat until the ice cream is pink and the berries start to break down, about 1 more minute. Transfer to the chilled pan and spread to smooth the surface. Freeze until firm, 2 hours or overnight (if overnight, wrap in plastic to prevent freezer burn).
- Whip the heavy cream in a clean bowl to form soft peaks. Remove the cake from the springform ring, running a knife around the edge, if necessary. Spread the cream over the cake. Use a hot chef's knife to slice the cake into wedges.
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