Simple Strawberry Ice Cream Cake

The perfect summertime dessert - simple strawberry ice cream cake with fresh strawberries

Course Dessert

Cuisine American

Keyword ice cream, strawberry, strawberry dessert

Prep Time 20

Cook Time 15

Freezing Time 1

Total Time 1 35

Servings people

Calories 393kcal

Author Jen

Ingredients

2 pints vanilla ice cream - good quality
2 cups chopped fresh strawberries..and a handful to top the cake
2 cups ground ginger snap cookies
⅓ cup melted butter
½ cup whipping cream
¼ teaspoon vanilla extract

Instructions

Grind the ginger snap cookies in a food processor, place in a small bowl...add the melted butter, and mix until the crumbs are all moistened.
Press the ginger snap crumbs into the bottom of a 9-inch spring form pan...place in a 350F oven for 10-15 minutes, until the crust is golden brown.
Once baked, cool the crust fully before pouring in the ice cream.
Sit the ice cream on the kitchen counter, let it soften for about 5-10 minutes, then place it in the bowl of a stand mixer and beat until smooth.
Add in the strawberries, and mix until the ice cream is light pink and the strawberries are thoroughly mixed in.
Pour ice cream into the completely cooled crust...I placed my spring form pan in the freezer for a few minutes before adding the ice cream...just to be sure it was completely cooled.
Place the cake in the freezer until you are ready to serve...at least 2 hours or overnight.
Once ready to serve, whip the whipped cream. Pop the cake out of the spring form pan...I ran a hot knife around the cake before opening the spring.
Spread the whipped cream over the top of the cake and decorate it with a few fresh strawberries. Serve immediately...I mean IMMEDIATELY!

Notes

Use a hot knife to cut the slices of cake.

Nutrition Info is to be used as a rough guide. Nutrition Info is based on the products I am using and you may not be using the same products/brands. Thus, the Nutrition Info may vary.

Nutrition