Layers of pound cake, strawberries, and ice cream make this a decadent and creamy Strawberries and Cream Ice Cream Cake!
Strawberries and Cream Ice Cream Cake
Hi, everybody! My name is Katerina, but you can call me Kate! I am the author of the food blog, Diethood! Don’t worry. There’s nothing diet-y about it. It’s just a play on words. In fact, my blog’s tag line is, “Not a Diet-Food Food Blog”. See! No diets.
Seriously, though, just look at this cake. Does this cake look like a green smoothie to you? No, of course not! It’s a cake! AND an ice cream! I don’t know about you, but in my world Cake + Ice Cream = LOVE. The best math formula, everrrr! You know what’s sorta embarrassing about this cake? It’s like 3, or 8 already made ingredients, and there’s no baking involved. All you have to do is assemble it! Yaha! <—- (said in my best “Ross” voice. P.S. I’m obsessed with Friends!). Do you just want me to shut up and give you the recipe?
Ingredients for a Simple Ice Cream Cake
- cold heavy whipping cream
- pure vanilla extract
- sugar
- all-butter pound cake
- strawberry ice cream
- whole strawberries
How to Make AN Ice Cream Cake
Prepare whipping cream. In your mixer’s bowl, combine cream, vanilla, and sugar. Beat the mixture on high until stiff peaks form; about 2 to 3 minutes. Put it in the fridge until ready to use. Line a 9×5 loaf pan with aluminum foil, leaving an overhang on opposite sides to lift the cake out. Place half of cake slices in a single layer in bottom of prepared pan. Using an offset spatula, spread the ice cream over cake. Layer sliced strawberries over ice cream. Spread half of the whipping cream over the strawberries. Place the rest of the cake slices over the whipping cream. Spread the rest of the whipping cream on top of the cake slices. Let cake set in the freezer for at least 6 hours or overnight. When ready, lift the cake out of the pan, cut and serve.
Thank you for reading!! If you want to say HI, hop on over to my blog, Diethood, or you can find me on Facebook, Twitter, Pinterest… girl, I’m all over the place!
Like this recipe? Check out others by Kate:
Strawberries and Cream Ice Cream Cake
Ingredients
- - For Whipping Cream -
- 1 cup cold heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon sugar
- - For Cake -
- 1 all-butter pound cake I use Sara Lee, cut into 8 slices
- 2 cups strawberry ice cream
- 10 whole strawberries sliced
Instructions
-
Prepare whipping cream.
-
In your mixer's bowl, combine cream, vanilla, and sugar.
-
Beat the mixture on high until stiff peaks form; about 2 to 3 minutes.
-
Put it in the fridge until ready to use.
-
Line a 9x5 loaf pan with aluminum foil, leaving an overhang on opposite sides to lift the cake out.
-
Place half of cake slices in a single layer in bottom of prepared pan.
-
Using an offset spatula, spread the ice cream over cake.
-
Layer sliced strawberries over ice cream.
-
Spread half of the whipping cream over the strawberries.
-
Place the rest of the cake slices over the whipping cream.
-
Spread the rest of the whipping cream on top of the cake slices.
-
Let cake set in the freezer for at least 6 hours or overnight.
-
When ready, lift the cake out of the pan, cut and serve.
