Strawberry Ice Cream Cake

whole cake

This week, I decided to take my ice cream skills to the next level.  It was all inspired by this recipe from Smitten Kitchen.  A hot fudge sundae cake!  I’m not a huge fan of chocolate ice cream or hot fudge sauce, but I thought that the idea to do a homemade ice cream cake was awesome!  And if you can make your own ice cream, even better!

I decided to throw together recipes from a few different sources to create some serious strawberry goodness, especially since I had just made strawberry ice cream.  This cake really is amazing.  There’s a graham cracker crust, strawberry ice cream, Oreo cookie crumbs, vanilla ice cream, strawberry sauce and whipped cream.  Now, you can definitely use store-bought ice cream and cookie crumbs to put this together.  Just pick up any of your favourite flavours that will match!  I will say that it’s easier to spread freshly made ice cream into the pan, only because it is so soft.  But if you have patience with a box of ice cream, it can be done!


Strawberry Ice Cream Cake (serves at least 16)

I will say that making everything yourself is not for the faint of heart.  It is a bit time consuming because you are continually waiting for ice cream to chill.  But if you have some time on your hands, it is deliciously worth it.

What you need:
    22 half-size graham crackers, crushed (or 11 of the large ones)
    1/4 cup melted butter
    1 quart strawberry ice cream (recipe here)
    1 1/2 cups crushed Oreo cookies
    1 quart vanilla ice cream (recipe below)
    strawberry sauce (recipe here and below)
    whipped cream in a can

What to do:
First, make the strawberry ice cream, if doing it from scratch.  While the mixture chills in the fridge before churning the ice cream, make the graham cracker crust.  Combine the crushed graham crackers and butter in a bowl.  Press into a 9-inch springform pan and set in the freezer to chill.

Once the crust is set, churn the strawberry ice cream and spread it over the crust.  Chill until firm (for a few hours).

While the strawberry ice cream firms up, prep the vanilla ice cream (see below) and let it sit in the fridge until cooled.

Spread the crushed Oreos over the strawberry ice cream.

Once the vanilla ice cream is ready, churn it and spread it over the Oreo crumbs.  Chill in the freezer until firm.

Make the strawberry sauce.  I followed this recipe and just pureed it at the end.  Pour just under half of it on the cake while it is still in the pan and let it freeze.  This keeps the top of the cake from melting when you pour on the rest.

Once you are ready to serve the cake, take it out of the freezer and let it sit for a few minutes.  You may also want to rub a warm cloth around the outside of the pan to help loosen the cake (or use a knife to cut around it).  Place the cake on a serving plate and pour on the rest of the strawberry sauce.  Dollop some whipped cream on top and amaze your guests!

To cut the cake, I used a large knife dipped in hot water.

Vanilla Ice Cream
What you need:
   1 cup whole milk
    3/4 cup white sugar
    pinch of salt
    5 egg yolks
    2 cups heavy cream
    3 teaspoons vanilla

What to do:
Warm the milk, with the sugar and salt, in a saucepan, until it is steamy, but not boiling and the sugar and salt have dissolved.

In a separate bowl, whisk the egg yolks.  Very slowly, pour in the warmed milk / sugar / salt while whisking constantly.  Once it is all incorporated, pour it all back into the pot over medium heat and cook, stirring constantly, until the mixture thickens enough to coat the back of the spoon.

Whisk in the heavy cream and vanilla and set it in the fridge to cool.  When ready, churn according to the manufacturer’s directions of your ice cream machine.

Strawberry Sauce
What you need:
    2 cups chopped, fresh strawberries
    1/3 cup sugar
    1/3 cup + 2 Tbsp water
    1 tbsp corn starch
    1 teaspoon vanilla

What to do:
Put chopped strawberries and sugar into a small saucepan and cover with 1/3 cup water.  Heat the mixture over medium high heat until it boils.  Stir, then reduce the heat to medium.

Mix the corn starch with 2 Tbsp of water.  Pour this into the strawberry sauce and stir until well blended.  Cook over medium heat for 3-4 minutes, until it has thickened.  Remove from heat and stir in the vanilla.

Puree the mixture with a blender and store in the fridge until ready to use.


4 thoughts on “Strawberry Ice Cream Cake

    • Thanks! It was a bit stressful, since I had a living room full of people waiting to eat it. But all the comments while they ate it made it worth it! I also kept sticking it back in the freezer to refreeze it.

  1. Last time I tried to photograph a dessert with ice cream I had several scoops (balls) of ice cream in the freezer and kept on changing them until I got the photo right. I didn’t enjoy the session though.Too much cleaning or washing and setting afresh etc Thanks!

    • I definitely photographed quite a few different pieces to get one before it melted. Anyway, it was still delicious 🙂 I’m impressed that you photograph all the steps along the way, since I definitely don’t have that patience. Have a great weekend too!

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