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Strawberry Ice Cream Cake

Strawberry ice cream cake with a golden vanilla wafer crust and bright pink strawberry ice cream. A no-bake, freezer-set summer birthday cake topped with whipped cream and fresh strawberries.
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Prep Time 25 minutes
Freeze time 7 hours
Total Time 7 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Golden vanilla wafer crust
  • 30 Nilla wafers or Golden Oreos Crushed
  • 6 tbsp butter Melted
Strawberry ice cream layer
  • 0.5 gallon strawberry ice cream Softened
  • 2 cup fresh strawberries Sliced; reserve some for topping and fold 1 cup into the ice cream
Whipped cream topping
  • 2 cup heavy whipping cream Cold
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 Fresh whole strawberries for topping Whole berries plus extra sliced berries for decorating

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the crust
  1. Combine the crushed Nilla wafers or Golden Oreos with melted butter, then press the mixture into a 9-inch springform pan. Freeze for 15 minutes.
Build the ice cream layer
  1. Fold 1 cup of sliced fresh strawberries into softened strawberry ice cream. Spread the mixture over the frozen crust and freeze for 4 hours.
Top with whipped cream
  1. Whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Cover the entire frozen cake with whipped cream.
Decorate and freeze to set
  1. Arrange whole and sliced fresh strawberries over the whipped cream in a beautiful pattern. Freeze for 2 more hours, then release from the springform pan.

Notes

For clean slices, let the cake sit at room temperature for 5–10 minutes before cutting. Store covered in the freezer for up to 2 weeks (wrap tightly to prevent freezer burn); freezing is a yes. For a lighter option, use reduced-fat whipped topping instead of heavy whipping cream, though the texture may be slightly softer.