Every year for Josh’s birthday, he wants the same thing – an ice cream cake. So, for the past 5 years, I’ve gotten him an ice cream cake from Dairy Queen. There’s one problem with those cakes though, they don’t actually have any cake in them… I mean, just call it ice cream with frosting?

So, this year, I took it upon myself to make an ice cream cake, WITH ACTUAL CAKE IN IT. I also knew I wanted it to be easy, since the freezing would take up so much time. (Thank heavens for frozen pound cakes.)

Spoiler alert, this was a HUGE success! Josh actually said it’s his favorite dessert I’ve ever made. High praise indeed. Y’all let me know what you think!

Strawberry Ice Cream Cake

Author: sandymargritz
Total Time: 4 hours
Yield: 8 servings 1x

Print Recipe

Description

Semi-Homemade Ice Cream Cake. Looks impressive, but could not be simpler!

Ingredients

Scale

For Filling

4 Cups Sliced Strawberries
1/2 Cup Sugar
3 TBS Lemon Juice

For Cake

1 Pound Cake (I used a frozen pound cake, but can be fresh!)
1 Pint Vanilla Ice Cream

For Frosting (Whipped Cream)

1 Cup Heavy Cream
2 TBS Powdered Sugar
1tsp Vanilla

Instructions

Strawberry Sauce

Add strawberries, sugar and lemon juice to deep saucepan.
Heat on medium until it begins to boil.
Reduce heat and simmer until thickened (usually 15-20 minutes).
Remove from heat and cool in refrigerator.

Whipped Cream

Add cream, powdered sugar and vanilla to stand mixer with whisk attachment.
Beat on med-high until stiff peaks form.
Set aside in refrigerator.
(Can mix by hand, just keep whisking!)

Assembling Cake

Line a loaf pan with plastic wrap – make sure there’s plenty on the sides, this helps when you’re ready to get it out of the pan.
Cut pound cake to fit into the pan (normally trimming the dark edges will accomplish this).
Then cut into thirds lengthwise.
Place a layer of pound cake in the pan.
Then add 5-6 scoops of vanilla ice cream.
Top with half of the strawberry sauce. (Make sure it is cooled!)
Set in freezer for 30 minute.
Repeat with remaining cake, ice cream and sauce, ending with the 3rd piece of pound cake.
Cover with plastic wrap and set in freezer for 2-3 hours.
Once completely frozen, invert pan onto serving plate and remove cake.
Carefully peel off the plastic wrap (if needed use a sharp knife to clean up edges).
Take the whipped cream and frost, then place back in freezer for about 20 minutes.
Garnish with berries and serve!

Notes

You can use any fruit you like, fresh or frozen.

Prep Time: 4 hours

Keywords: Cake, Fruit, Strawberry, Ice Cream Cake, Semi-homemade