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Strawberry Ice Cream Cake

Laura Vitale
Prep Time:
15 mins

Chef notes

I love this dessert because it's very versatile and is completely customizable. It takes no effort to put together, which is perfect when feeding a crowd!

Technique tip: Overlapping the plastic wrap is key to sliding the cake off the pan once ready to serve. If you're out of butter, you can use vanilla sandwich cookies for the crumbs. Because of the filling, you don't need any additional butter to hold the crumbs together.

Swap option: This isn't really a recipe, it's more of an idea, and any combination will work! Swap vanilla cookies for chocolate and strawberry ice cream for coffee and you have a mocha-flavored cake.


  • cups cookie crumbs, reserving some for serving
  • 4 tablespoons softened butter
  • A few sliced strawberries
  • 3/4 quart vanilla ice cream
  • 3/4 quart strawberry ice cream
  • 2 cups whipped cream
  • 2 cups chopped strawberries
  • 1 tablespoon sugar
  • 2 tablespoons limoncello


For the cake:


Line an 8-inch springform pan with plastic wrap.


In a bowl, mix the cookie crumbs with the butter. Press the cookie crumbs into the bottom of the prepared pan.


Line some sliced strawberries around the edge of the pan, add the vanilla ice cream, even out the top, add the strawberry ice cream, level that out and finish with the whipped cream. Cover and freeze for a few hours.

For the topping:

In a bowl, toss the chopped strawberries with the sugar and limoncello. Cover and refrigerate for a while.

To serve:

When ready to serve, sprinkle some crushed cookies on top and allow to come to room temperature for about 10 minutes before slicing and serving with the limoncello-macerated strawberries.