Description
Strawberry Ripple Ice Cream Cake – a refreshing, creamy, and berrylicious no-bake dessert with a crunchy graham cracker base, silky strawberry swirl ice cream, and a fluffy whipped cream topping. Perfect for warm days, celebrations, and effortless entertaining!
Ingredients
For the Cake Base
- 2 cups crushed graham crackers or digestive biscuits
- ½ cup unsalted butter, melted
For the Strawberry Ripple Ice Cream
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 quart (4 cups) vanilla ice cream, softened
For the Topping
- 1 cup heavy cream, chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Fresh strawberries, for garnish (optional)
Instructions
- Line an 8×8-inch or 9×9-inch square pan with parchment paper for easy removal.
- In a bowl, mix the crushed graham crackers with melted butter until fully coated. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Freeze while preparing the filling.
- In a saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook for 5–7 minutes until the strawberries soften and release their juices. Mash lightly to create a chunky sauce. Let cool completely.
- In a large bowl, fold the strawberry sauce into the softened vanilla ice cream, creating ripples without fully mixing.
- Spread the strawberry-ripple ice cream evenly over the frozen crust. Smooth the top and freeze for 2–3 hours, or until firm.
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread the whipped cream evenly over the frozen ice cream layer.
- Freeze the entire cake for at least 4 hours (or overnight) before slicing.
- Garnish with fresh strawberries before serving, if desired.
Notes
- For a stronger strawberry flavor, double the berry sauce and swirl half into the ice cream and drizzle the rest on top before freezing.
- You can use store-bought strawberry sauce for an even quicker version.
- To cut clean slices, dip your knife in hot water and wipe between cuts.
- This dessert keeps perfectly in the freezer for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Dessert, No-Bake
- Method: No-Bake, Freeze
- Cuisine: American