Go Back
+ servings
Strawberry Ice Cream Cake
Print Recipe
5 from 1 vote

Strawberry Ice Cream Cake

This semi-homemade ice cream cake is bursting with strawberry flavor!
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 322kcal

Equipment

  • springform pan

Ingredients

  • 1 strawberry cake mix
  • 1 pint strawberry ice cream
  • 1 cup crushed Golden Oreos
  • 8 ounces Cool Whip thawed
  • strawberries chopped, for topping

Instructions

  • Preheat the oven to 350 degrees F.
  • Prepare the cake mix according to package directions.
  • Grease a 9" springform pan and pour cake batter into the pan.
  • Bake in the preheated oven for 40-45 minutes. . After 40 minutes, check every couple of minutes. The top will look golden, and you want to make sure the the middle is fully baked. If a toothpick comes out gooey, keep baking.
  • Let cool completely, about 2 hours.
  • 30 minutes before it's finished cooling and you're ready to assemble the cake, take the ice cream out of the freezer to thaw.
  • Place Oreos in food processor and pulse until large crumbs form. You don't want it to be completely crushed like you would with a cookie crust for a pie. They should be large crumbs. You can also do this by placing the Oreos in a large gallon Ziplock bag and roll a rolling pin over it. Set aside.
  • Once the cake is cooled, remove the sides of the springform pan from around the cake.
  • Cut the cake in half horizontally.
  • Leave the bottom layer on the springform pan bottom and return the sides around the cake pan.
  • Spread half of the carton of ice cream over the bottom half.
  • Top the ice cream with the Oreo crumbs and then spread the remaining ice cream over the Oreo crumbs to make a little Oreo crumb/ice cream sandwich.
  • Top with the second half of the cake.
  • Cover with plastic wrap and freeze for 2 more hours. At this point, make sure the Cool Whip is thawing!
  • After 2 hours, take the sides off the springform pan and frost the cake with the Cool Whip.
  • Sprinkle additional Oreo crumbs and diced strawberries on top for decoration.
  • At this point, you can serve immediately (it IS an ice cream cake so you don't want it to melt!) or return it to the freezer until you're ready to serve it. The frozen cake does transfer well to a cake stand, which is what I did, and then kept it in our deep freezer until I was ready to serve.
  • Slice and enjoy!

Notes

This cake requires quite a bit of "hands-off" time. You have to wait for the cake to cool, and for the assembled ice cream cake to freeze twice. So plan ahead! I recommend making the cake and assembling it a day in advance. Then you can take the springform pan off and ice it the day of. I liked freezing the cake for an additional couple of hours after icing it with the whipped cream frosting, but it can be iced and served immediately if you're pressed for time.

Nutrition

Calories: 322kcal | Carbohydrates: 52g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 14mg | Sodium: 386mg | Potassium: 225mg | Fiber: 1g | Sugar: 22g | Vitamin A: 160IU | Vitamin C: 3mg | Calcium: 125mg | Iron: 2mg