Ingredients
Equipment
Method
- In a large bowl, combine the softened vanilla ice cream with the strawberry puree and granulated sugar. Stir gently until the strawberry mixture is evenly distributed and the ice cream has a uniform pink hue. Be careful not to overmix, as you want to maintain a creamy consistency.1.5 quarts vanilla ice cream, softened, 1 cup fresh or frozen strawberries, pureed, 1/4 cup granulated sugar
- In a separate medium bowl, combine the strawberry crunch cereal, melted butter, and granulated sugar. Stir until the cereal is well coated and the mixture resembles damp crumbs.2 cups strawberry crunch cereal, 1/2 cup unsalted butter, melted, 1/4 cup granulated sugar
- Take a 9-inch springform pan. Press about two-thirds of the prepared strawberry crunch mixture evenly into the bottom of the pan to form a crust. This will be the base of your cake.2 cups strawberry crunch cereal, 1/2 cup unsalted butter, melted, 1/4 cup granulated sugar
- Carefully spoon the strawberry ice cream mixture over the crunch layer in the springform pan. Spread it out evenly with a spatula, ensuring it reaches all the edges.1.5 quarts vanilla ice cream, softened, 1 cup fresh or frozen strawberries, pureed, 1/4 cup granulated sugar
- Sprinkle the remaining one-third of the strawberry crunch mixture evenly over the top of the ice cream layer.2 cups strawberry crunch cereal, 1/2 cup unsalted butter, melted, 1/4 cup granulated sugar
- Cover the springform pan tightly with plastic wrap, then aluminum foil. Place the cake in the freezer and freeze for at least 4-6 hours, or until firm. For best results, allow it to freeze overnight.
- Just before serving, in a chilled bowl, whip the heavy cream using an electric mixer on medium-high speed. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Be careful not to over-whip, or it will turn into butter.2 cups heavy whipping cream, chilled, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
- Once the ice cream cake is firm, carefully remove the sides of the springform pan. Spread the whipped topping generously over the top of the cake. Garnish with fresh strawberries and a sprinkle of extra strawberry crunch cereal, if desired. Slice and serve immediately.fresh strawberries, sliced or halved, extra strawberry crunch cereal, 2 cups heavy whipping cream, chilled, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
Notes
Storing your Easy Strawberry Crunch Ice Cream Cake is straightforward and ensures you can enjoy its deliciousness over several days. If you have leftovers that you plan to consume within 1-2 days, cover the sliced cake tightly with plastic wrap. It’s best to store it directly in its original springform pan if possible, or transfer any remaining cake to an airtight container. For longer storage, it’s best to freeze the entire cake before slicing. Ensure it is completely frozen solid before wrapping. Wrap the cake tightly in several layers of plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Store in the freezer for up to 2 weeks. Ice cream cake is best served frozen, so reheating in the traditional sense is not recommended. If the cake has softened significantly at room temperature, allow it to refreeze for at least 30 minutes before enjoying. If you’ve frozen portions, they can be enjoyed directly from the freezer.
