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Strawberry Ice Cream Cake

Strawberry ice cream cake with a golden vanilla wafer crust and a bright pink strawberry ice cream center, finished with whipped cream and fresh strawberries. This no-bake summer birthday cake sets in stages so the slices hold cleanly and look like a celebration.
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Prep Time 25 minutes
freezing 6 hours
Total Time 6 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 30 Nilla wafers or Golden Oreos Crush until fine crumbs.
  • 6 tbsp butter Melted for binding the crust.
Strawberry Ice Cream Layer
  • 0.5 gallon strawberry ice cream Soften until spreadable.
  • 2 cup fresh strawberries Slice; reserve some for topping and fold 1 cup into the ice cream.
Whipped Cream Topping
  • 2 cup heavy whipping cream Chilled for easier whipping.
  • 3 tbsp powdered sugar Helps sweeten and stabilize the whipped cream.
  • 1 tsp vanilla extract For flavor in the whipped cream.
  • 1 fresh whole strawberries for topping Use for an even ring and decorative arrangement.

Equipment

  • 1 springform pan

Method
 

Make the wafer crust
  1. Combine crushed Nilla wafers or Golden Oreos with melted butter, then press firmly into a 9-inch springform pan to form an even crust.
  2. Freeze the crust for 15 minutes, until it is firm to the touch.
Build and freeze the ice cream layer
  1. Fold 1 cup sliced fresh strawberries into softened strawberry ice cream, then spread the mixture over the frozen crust in an even layer.
  2. Freeze the cake for 4 hours, until the strawberry ice cream layer is solid.
Top with whipped cream and strawberries
  1. Whip heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, so the mixture holds its shape.
  2. Cover the top of the frozen cake with the whipped cream and smooth it to an even surface.
  3. Arrange whole and sliced fresh strawberries beautifully over the cream in a decorative pattern.
  4. Freeze for 2 more hours before releasing from the springform, so the cake slices cleanly.

Notes

For clean slices, let the cake sit at room temperature for about 5 minutes before cutting, then wipe the knife between slices. Store covered in the freezer up to 2 weeks. Freezing is best; there’s no freezer-to-fridge swap because it may soften. If you want a lighter option, use reduced-fat whipped cream or a lower-fat vanilla-style whipped topping while keeping the strawberry ice cream the same for structure.