Easy Strawberry Ice Cream Cake

Summer is the perfect season for indulgent desserts that bring joy and refreshment to gatherings, celebrations, and family moments. One such delightful treat that has captured the hearts of many is the Strawberry Bliss Ice Cream Cake. This dessert is not just a feast for the eyes with its vibrant colors; it also offers a symphony of flavors and textures that make it a must-try for anyone looking to elevate their summer dessert game.

Looking for the perfect summer dessert? Try this Strawberry Bliss Ice Cream Cake! Delight your guests with its refreshing layers of creamy vanilla and strawberry ice cream resting on a crunchy graham cracker crust. Adorned with fresh strawberries, sweet strawberry syrup, and a fluffy whipped cream topping, this cake is not only a feast for the taste buds but also a visual delight. Follow our simple steps to create this stunning treat and make your summer gatherings unforgettable!

Print Recipe Pin Recipe

Ingredients

2 cups vanilla ice cream, softened

2 cups strawberry ice cream, softened

1½ cups crushed graham crackers

½ cup unsalted butter, melted

1 cup fresh strawberries, sliced

½ cup strawberry syrup (store-bought or homemade)

Whipped cream, for topping

Fresh mint leaves, for garnish (optional)

Instructions

Prepare the Crust: In a medium mixing bowl, combine the crushed graham crackers and melted butter. Mix until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Freeze for about 15 minutes to set.

Layer the Vanilla Ice Cream: Once the crust is set, remove the pan from the freezer. Spread the softened vanilla ice cream evenly over the graham cracker crust. Smooth the top with a spatula. Return to the freezer for about 30 minutes until slightly firm.

Layer the Strawberry Ice Cream: After the vanilla layer has set, take out the pan again. Spread the softened strawberry ice cream evenly over the vanilla layer. Use the spatula to smooth the top and make it look nice. Sprinkle sliced strawberries evenly on top, then drizzle half of the strawberry syrup over the strawberries.

Freeze: Cover the pan with plastic wrap or foil. Freeze the entire cake for at least 4 hours, or until fully firm.

Serve: When ready to serve, remove the cake from the freezer and let it sit at room temperature for about 10 minutes. Carefully release the springform pan and remove the sides. Top with whipped cream and the remaining strawberry syrup. Garnish with fresh mint leaves if desired.

Slice and Enjoy: Cut into wedges and serve immediately to enjoy a refreshing slice of strawberry ice cream cake!

Prep Time, Total Time, Servings:

20 minutes | 4 hours 30 minutes | 8 servings