Go Back
As the warm sun begins to shine and summer days stretch longer, nothing quite satisfies like a slice of homemade Strawberry Dream Ice Cream Cake. This delightful dessert is not only a visual treat but also a delicious way to celebrate the best of the season’s offerings. Combining the luscious flavors of strawberry and vanilla ice creams with the crunch of a graham cracker crust, this cake is perfect for summer gatherings, birthday parties, or any celebratory occasion.

Easy Strawberry Ice Cream Cake

Discover the perfect summer dessert with this Strawberry Dream Ice Cream Cake! Combining creamy strawberry and vanilla ice creams on a crunchy graham cracker crust, this delightful treat is both visually stunning and delicious. Fresh strawberries add a burst of flavor and color, while whipped cream provides a light, airy finish. Ideal for parties or a refreshing after-dinner treat, this cake is sure to impress your guests and satisfy your sweet cravings! Enjoy a taste of summer with every slice.
Print Recipe Pin Recipe

Ingredients
  

1 pint of strawberry ice cream

1 pint of vanilla ice cream

1 cup fresh strawberries, hulled and sliced

1 cup whipped cream (store-bought or homemade)

1 box of graham cracker crust (9 oz)

1/4 cup sugar

1 tbsp lemon juice

1 tsp vanilla extract

Optional: fresh mint leaves for garnish

Instructions
 

Prepare the Base: In a medium mixing bowl, combine the graham cracker crust with sugar and melted butter (if using a homemade crust). Mix well until crumbly. Press the mixture down into the bottom of an 8-inch springform pan to create an even base. Set aside.

    Layer the Strawberry Ice Cream: Let the strawberry ice cream sit at room temperature for about 10-15 minutes until slightly softened. Spread it evenly over the crust in the springform pan. Smooth out the top with a spatula. Place the pan in the freezer for at least 30 minutes to firm up.

      Layer the Vanilla Ice Cream: Repeat the same process with the vanilla ice cream. Allow it to soften slightly, then spread it evenly over the strawberry layer. Smooth the top and return the cake to the freezer for another hour.

        Prepare the Strawberry Topping: In a mixing bowl, combine the sliced strawberries, sugar, lemon juice, and vanilla extract. Gently toss to coat and let it sit for about 15-20 minutes for the strawberries to release their juices.

          Assemble the Cake: Once the ice cream layers are firm, carefully remove the cake from the springform pan. Spread the whipped cream over the top in an even layer, then spoon the macerated strawberries over the whipped cream.

            Chill and Serve: Return the cake to the freezer for an additional 1-2 hours to set. When ready to serve, remove from the freezer, slice with a warm knife for clean cuts, and garnish with fresh mint leaves if desired. Enjoy your refreshing strawberry ice cream cake!

              Prep Time: 20 minutes | Total Time: 3 hours | Servings: 8-10