Strawberry Crunch Ice Cream Cake

Total Time:
3 hr
50 min
1 hr 30 min
40 min

12 to 16 servings

  • 1 16 - to 18-ounce box vanilla cake mix (plus required ingredients)
  • 1 1 .5-quart rectangular carton strawberry ice cream
  • 1 1 .2-ounce bag freeze-dried strawberries, crumbled (1 1/2 cups)
  • 1 16 -ounce tub white frosting
  • Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake and let cool 15 minutes in the pan on a rack, then transfer the cake to the rack to cool completely.

  • Trim the domed top of the cake with a long serrated knife to make it level. Cut the cake in half horizontally to make 2 layers. Trim a 3/4-inch strip from each long side; reserve the strips and trimmings.

  • Cut the carton off the ice cream and set the ice cream block on a cutting board. Slice lengthwise into thirds.

  • Arrange the ice cream on the bottom layer of the cake. Let soften, then smooth with an offset spatula to cover the cake, leaving a 3/4-inch border on the long sides.

  • Press 1 reserved strip of cake against each long side of the ice cream layer. Reserve the remaining 2 strips of cake. Place the second cake layer on top of the ice cream. Freeze 1 hour.

  • Cut off a corner of the frozen cake to look like a bite. Remove the ice cream from the trimmed bite and reserve the cake trimmings. Return the cake to the freezer.

  • Preheat the oven to 350 degrees F. Crumble the reserved cake strips and trimmings on a baking sheet. Bake, tossing occasionally, until golden, 10 minutes. Let cool, then crumble together with the freeze-dried strawberries.

  • Finely crush 1 tablespoon of the strawberry-crumb mixture; combine with 1 tablespoon frosting to make it pink. Cover the whole cake with the remaining white frosting. Press the strawberry-crumb mixture into the frosting, without covering the bite or the opposite short side.

  • Spread the pink frosting inside the bite. Add a line of crumb mixture at the bottom of the bite. Freeze until firm, at least 15 minutes. Insert a wooden spatula handle or large craft stick into the cake before serving.

  • Photograph by Andrew Purcell

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