Strawberry Ice Cream Cake
Homemade Strawberry Ice Cream Cake is super easy to make, infinitely customizable, and perfect for all your summer parties. Layers of brownie, two flavors of ice cream & whipped cream topping will have everyone oohing and ahhing!
Servings: 10 servings
Ingredients
- Brownie mix + ingredients to prepare brownies choose a box that makes 8x8 or 9x9 inch square brownies
- 1 quart vanilla ice cream
- 1 quart strawberry ice cream
- 4 ounces strawberries sliced, for garnish
- Whipped cream for garnish
- Fudge sauce for garnish
Instructions
- Preheat the oven to 350F degrees. Line the bottom of a 9 inch round springform pan with parchment paper.
- Prepare brownies according to box instructions.
- Pour the batter into the prepared pan and bake for about 25-30 minutes. (It'll be slightly shorter than the time on the box for an 8-inch x 8-inch or 9-inch x 9-inch square pan).
- Remove from oven and place on a wire rack to cool fully.
- Remove the vanilla ice cream from the freezer and allow to soften at room temperature for about 15-20 minutes.
- Scoop ice cream and place on top of the brownie bottom. Smooth using a flat knife or spatula.
- Place in the freezer to harden for 1 hour.
- Remove the strawberry ice cream from the freezer and allow to soften for about 15-20 minutes.
- Take the ice cream cake out of the freezer and scoop the strawberry ice cream on top of the vanilla ice cream. Smooth the top flat.
- Place the cake in the freezer to harden for 2 hours (or longer).
- To serve, decorate with whipped cream, berries & fudge sauce.
Notes
Store leftover cake covered in the freezer.
Nutrition
Calories: 606kcal | Carbohydrates: 89g | Protein: 9g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 69mg | Sodium: 282mg | Potassium: 384mg | Fiber: 2g | Sugar: 46g | Vitamin A: 703IU | Vitamin C: 15mg | Calcium: 237mg | Iron: 2mg
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