Go Back

Strawberry Ice Cream Cake

Strawberry ice cream cake with a golden vanilla wafer crust and bright pink strawberry ice cream, set with a no-bake freeze-and-slice method. Topped with stiff whipped cream and fresh strawberries for a pretty summer birthday cake look.
Print Recipe Pin Recipe
Prep Time 25 minutes
freeze 6 hours
Total Time 6 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 486
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 30 Nilla wafers or Golden Oreos
  • 6 tbsp butter melted
Ice cream layer
  • 0.5 gal strawberry ice cream softened
  • 1 cup fresh strawberries sliced; reserve remaining for topping
Whipped cream topping
  • 2 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh whole strawberries for topping

Equipment

  • 1 springform pan

Method
 

Make the crust
  1. Combine crushed wafers and melted butter, then press firmly into a 9-inch springform pan to form an even layer. Freeze for 15 minutes to set the crust.
Build the ice cream layer
  1. Fold 1 cup sliced strawberries into the softened strawberry ice cream until evenly streaked. Spread the mixture over the crust and freeze for 4 hours.
Top and decorate
  1. Whip heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Cover the top of the frozen cake with whipped cream.
  2. Arrange whole and additional sliced fresh strawberries beautifully over the cream in a ring or pattern. Freeze for 2 more hours before releasing from the springform pan.

Notes

For clean slices, let the cake sit at room temperature for 5–8 minutes before cutting, then run a warmed knife through the crust. Keep covered in the freezer for up to 2 weeks; freezing is already part of the method. For a lighter option, use light whipped topping in place of heavy whipping cream (texture will be softer, but still works for a no-bake cake).