Easy Strawberry Cream Ice Cream Cake
A no-bake, creamy and fruity dessert cake made with layers of graham crackers, fresh strawberries, and vanilla ice cream, perfect for summer gatherings.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 24 squares graham crackers
- 1 quart vanilla ice cream slightly softened
- 2 cups fresh strawberries hulled and sliced
- 0.5 cup strawberry jam
- 0.25 cup heavy cream optional, for whipped topping
- 1 tablespoon powdered sugar optional, for whipped topping
- 1 fresh mint leaves for garnish
Instructions
Preparation Steps
- Line the bottom of a 9-inch springform pan or round cake pan with graham crackers, pressing them firmly to form an even layer.
- Spread half of the softened vanilla ice cream over the graham cracker layer. Smooth the top evenly.
- Arrange half of the sliced strawberries on top of the ice cream layer.
- Drizzle half of the strawberry jam over the strawberries.
- Repeat the layers: graham crackers, remaining ice cream, remaining strawberries, and remaining jam.
- Cover the cake and freeze for at least 4 hours, or until firm.
- If desired, whip the heavy cream with powdered sugar until soft peaks form, and pipe or spoon around the edge of the cake before serving.
- Garnish with fresh mint leaves and serve directly from the freezer.
Notes
Best served immediately after freezing. Store in the freezer for up to 1 week.