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Strawberry Crunch Ice Cream Cake Recipe

Strawberry Crunch Ice Cream Cake Recipe

★★★★★

4.9 from 4 reviews
  • Author: Olivia
  • Total Time: 6 hours 30 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Strawberry Crunch Ice Cream Cake is a delightful layered dessert featuring homemade strawberry and vanilla crunchies nestled between layers of creamy strawberry and vanilla ice cream, all frosted with fluffy whipped cream. Finished with a decorative whipped cream border and extra strawberry crunchies, this cake combines textures and flavors perfect for summer celebrations or any special occasion.

Ingredients

Scale

Crunchies

  • 1 cup (130g) all purpose flour, divided
  • 1/2 cup (155g) sugar, divided
  • 3/4 cup freeze dried strawberries
  • 7 tbsp salted butter, room temperature, divided
  • 1/2 tsp vanilla extract

Ice Cream Layers

  • 1.5 quart container strawberry ice cream
  • 1.5 quart container vanilla ice cream

Whipped Cream Frosting

  • 1 3/4 cups (420ml) heavy whipping cream, cold
  • 3/4 cup (86g) powdered sugar
  • 1 1/4 tsp vanilla extract
  • 1/2 cup freeze dried strawberries
  • Red and Ivory gel icing color (optional)

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper or a silicone baking mat and set aside.
  2. Mix Dry Ingredients for Crunchies: Divide 1 cup of all-purpose flour and 1/2 cup of sugar into two separate bowls; each bowl should contain 1/2 cup flour and 1/4 cup sugar. Add freeze dried strawberries to a food processor and grind into a powder. Add the powder to one of the bowls for the strawberry crunchies and stir well to combine.
  3. Add Butter and Vanilla to Crunch Mixtures: Add 4 tablespoons of softened butter and 1/2 teaspoon vanilla extract to the strawberry mixture. Add 3 tablespoons of softened butter to the vanilla mixture. Use a fork to combine each mixture until it forms a crumble.
  4. Bake Crunchies: Spread the strawberry crumble evenly on one prepared cookie sheet and the vanilla crumble on the other. Bake both for about 5 minutes, watching closely as the strawberry crumble can brown quickly. Remove and let cool completely.
  5. Break Crunchies into Pieces: Once cool, crumble the baked mixtures into small pieces, ideally no larger than a small pea. Combine both crunchie types in a bowl and gently toss to mix.
  6. Prepare Cake Pan: Line an 8×3 inch cake pan with clear wrap, covering the bottom and extending above the sides for easy removal later.
  7. Layer Strawberry Ice Cream and Crunchies: Allow strawberry ice cream to soften slightly for about 20 minutes. Spread softened strawberry ice cream evenly in the cake pan. Sprinkle about 1 cup of the mixed crunchies evenly over the ice cream, then freeze for about 2 hours until mostly firm.
  8. Layer Vanilla Ice Cream: Soften vanilla ice cream for about 20 minutes, then spread it evenly over the crunchie layer. Freeze the cake for 2-3 hours until firm.
  9. Remove Cake from Pan: Use the clear wrap to lift the frozen cake out of the pan. Place it on a cardboard cake circle or serving plate and return to the freezer.
  10. Make Whipped Cream Frosting: In a large mixing bowl, combine cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
  11. Frost the Cake: Spread the whipped cream evenly over the top and sides of the cake. Return the cake to the freezer as necessary to prevent melting.
  12. Decorate with Crunchies: Gently press the remaining crunchie pieces onto the sides of the cake for added texture and appearance. Place back in the freezer.
  13. Prepare Strawberry Whipped Cream for Piping: Grind the remaining freeze dried strawberries into a powder and mix into the leftover whipped cream. Add red and ivory gel icing colors, if desired, to achieve a pretty color.
  14. Pipe a Decorative Border: Use a piping bag fitted with Ateco tip 844 to pipe a decorative border around the top edge of the cake.
  15. Final Freeze and Storage: Freeze the cake until ready to serve. For best results, store the cake covered and consume within 4-5 days.

Notes

  • Use clear wrap that extends above the cake pan sides for easy cake removal.
  • Keep a close watch on the strawberry crumble while baking to prevent browning.
  • Softening ice cream before spreading ensures smooth layers.
  • Press crunchie pieces no larger than small peas for ideal texture.
  • This dessert should be stored well covered in the freezer and enjoyed within 4-5 days for optimal texture and flavor.
  • Allow whipped cream to reach stiff peaks for stable frosting and piping.
  • Gel icing colors are optional but add a beautiful touch to the whipped cream decoration.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking, Freezing, Whipping
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12th cake)
  • Calories: 350 kcal
  • Sugar: 28 g
  • Sodium: 120 mg
  • Fat: 20 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 65 mg

Keywords: strawberry ice cream cake, ice cream cake recipe, strawberry crunchies, whipped cream frosting, layered ice cream dessert

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Find it online: https://bitesbyolivia.com/strawberry-crunch-ice-cream-cake-recipe/