Ice Cream Cake with Strawberries Recipe
This delightful Ice Cream Cake with Strawberries combines a crunchy pretzel crust, smooth vanilla ice cream, and sweet strawberry jam swirled throughout. Topped with freshly whipped cream and fresh strawberries, this no-bake cake is perfect for a refreshing dessert that can be prepared ahead and frozen for several hours to achieve the perfect firm texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 40 minutes
- Yield: 1 9-inch cake, serves approximately 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 4 oz pretzels (approximately 3 cups)
- 2 tablespoons granulated sugar
- 8 tablespoons butter, melted
Ice Cream Layer
- 1/2 gallon vanilla ice cream, softened
- 3/4 to 1 cup strawberry jam
Toppings
- 1 cup heavy cream
- A few tablespoons powdered sugar
- Fresh strawberries, for garnish
Instructions
- Prepare the Pan and Crust: Preheat your oven to 350°F (175°C). Brush the bottom and sides of a 9-inch springform pan with melted butter. For easier removal later, line the bottom and edges with parchment paper.
- Crush the Pretzels: Place the pretzels and granulated sugar in a large ziplock bag. Using a rolling pin, crush until coarse crumbs with some small pieces remain. Alternatively, pulse the mixture in a food processor about 15 times.
- Make the Crust: Pour the melted butter over the crushed pretzels and sugar, mixing until combined. Press this mixture firmly into the bottom of the prepared springform pan.
- Bake the Crust: Bake in the preheated oven for 8 to 10 minutes. Allow to cool completely before proceeding.
- Soften and Mix Ice Cream: Scoop the softened vanilla ice cream into a large bowl and stir quickly or use a mixer to smooth it out. Work swiftly to avoid melting so that ice crystals don’t form later.
- Assemble Ice Cream Layer: Spread the smoothed ice cream evenly over the cooled pretzel crust in the springform pan. If the ice cream becomes too soft, freeze the pan for 10 to 15 minutes before continuing.
- Add Strawberry Jam: Spoon dollops of the strawberry jam over the ice cream. Use a butter knife to gently swirl the jam through the ice cream layer. Freeze the assembled cake until completely firm, about 6 hours.
- Prepare Whipped Cream: Using a mixer with a whisk attachment, whip the heavy cream and powdered sugar until stiff peaks form.
- Unmold the Cake: Remove the ice cream cake from the freezer and carefully take it out of the springform pan. Place it on a serving plate or cake stand.
- Decorate: Pipe the whipped cream around the edges of the cake using a Wilton 1M tip or your preferred piping method. Spread a thin layer of strawberry jam over the top surface. Garnish with fresh strawberries.
- Serve: Use a very sharp knife dipped in hot water and wiped dry to make clean, neat slices. Serve immediately to enjoy the perfect creamy and crunchy textures.
- Store Leftovers: Keep any leftover ice cream cake tightly wrapped in the freezer for later enjoyment.
Notes
- Using parchment paper lining helps remove the cake easily without breaking the crust.
- Work quickly when softening and mixing the ice cream to prevent melting and ice crystal formation.
- Chilling the pan briefly can help if the ice cream becomes too soft during assembly.
- Run a hot knife along the cake slices for cleaner cuts.
- You can mix chopped fresh strawberries directly into the ice cream before layering for extra texture.
- Storage in the freezer keeps the cake firm and fresh for several days.
