Easy No Bake Strawberry Ice Cream Cake

Celebrate warm weather with a refreshing dessert that’s as cool as it gets – an easy no-bake strawberry ice cream cake. This sweet treat combines the sweetness of strawberries with creamy ice cream and a crunchy graham cracker crust, all without breaking a sweat in the kitchen.

Ingredients

• For Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/4 cup melted unsalted butter
• For Strawberry Ice Cream:
• 1 1/2 quarts heavy cream
• 1/2 cup whole milk
• 1 cup granulated sugar
• 2 teaspoons kosher salt
• 1/4 cup strawberry puree
• 1/4 cup strawberry jam
• 1/2 teaspoon vanilla extract
• For Whipped Cream:
• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• For Assembly:
• 1 pint sliced strawberries
• Fresh mint leaves for garnish

Instructions

Start by preparing the crust: In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted unsalted butter until well combined.

Press the mixture into the bottom of a 9-inch springform pan.

Refrigerate for at least 30 minutes to set.

Next, make the strawberry ice cream: In a large mixing bowl, combine the heavy cream, whole milk, granulated sugar, and kosher salt.

Whisk until the sugar is fully dissolved.

Stir in the strawberry puree, strawberry jam, and vanilla extract.

Cover and refrigerate for at least 2 hours or overnight.

Churn the ice cream mixture in an ice cream maker according to the manufacturer’s instructions.

Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours.

While the ice cream is freezing, prepare the whipped cream: In a large mixing bowl, beat the heavy cream and granulated sugar until stiff peaks form.

Beat in the vanilla extract.

To assemble the cake, spread a layer of the strawberry ice cream on top of the crust.

Arrange a layer of sliced strawberries on top of the ice cream.

Top with another layer of ice cream, then repeat the layers one more time, ending with a layer of ice cream on top.

Top the cake with the whipped cream and garnish with fresh mint leaves.

Freeze the cake for at least 30 minutes to set before serving.

Slice and serve immediately.

Notes

Make sure to use high-quality strawberry puree and jam for the best flavor.

If using an ice cream maker, be sure to follow the manufacturer’s instructions for churning time.

To ensure a smooth whipped cream, make sure to beat the cream until stiff peaks form.

When assembling the cake, work quickly to prevent the ice cream from melting.

If you want a more intense strawberry flavor, you can use more strawberry puree or jam.

For a clean slice, dip your knife in hot water and wipe dry before slicing.

Nutrional Value

• Calories: 520
• Total Fat: 36g
• Saturated Fat: 24g
• Cholesterol: 100mg
• Sodium: 200mg
• Total Carbohydrates: 49g
• Dietary Fiber: 2g
• Sugars: 35g
• Protein: 6g