How to Make a Strawberry Crunch Ice Cream Cake

Photo: Andrew Purcell

Scroll For More Photos

1 / 10

Piece of Cake

Food Network Magazine guarantees this ice cream cake will be a huge hit: It looks just like those childhood-favorite strawberry crunch bars, but it's so much bigger — as big as 50 regular ice cream bars!

Photographs by Andrew Purcell

get the recipe

Photo: Andrew Purcell

2 / 10

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.

Photo: Andrew Purcell

3 / 10

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.

Photo: Andrew Purcell

4 / 10

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

Photo: Andrew Purcell

5 / 10

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.

Photo: Andrew Purcell

6 / 10

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.

Photo: Andrew Purcell

7 / 10

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.

Photo: Andrew Purcell

8 / 10

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.

Photo: Andrew Purcell

9 / 10

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.

Photo: Andrew Purcell

10 / 10

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.

Legal Terms and Privacy

Meals

Ingredients

Dinners

Tips & Techniques

How to Make a Strawberry Crunch Ice Cream Cake

Piece of Cake

Next Up

How to Make an Ice Cream Flag Cake 7 Photos

How To Make a Latte Ice Cream Cake 2 Photos

How to Make a Giant Ice Cream Sandwich Cake 8 Photos

28 Ice Cream Cakes and Pies You'll Want To Make All Year Long 28 Photos

How To Make Ice Cream Enchiladas 10 Photos

How to Make Ice Cream Steak Frites 10 Photos

50 Ice Cream Sandwiches 51 Photos

How to Make a Giant Ice Cream Taco 10 Photos

We All Scream for This "Melting Ice Cream Cone" Cake 21 Photos

24 No-Churn Ice Cream Recipes To Make All Summer Long 25 Photos

We Recommend

Regional Frozen Treats You Have to Try Before Summer Ends 7 Photos

Try This at Home: How to Make Jarred Tomatoes 10 Photos

5 Hacks That Totally Transform a Bottle of Vodka 12 Photos

Star Kitchen: Kelsey Nixon's Brooklyn Kitchen 6 Photos

How to Save Overwhipped Cream — Spring Baking Championship 9 Photos

How to Make a Rainbow Cake — Spring Baking Championship 11 Photos

Related Pages