Go Back
+ servings
Strawberry Vanilla Ice Cream Cake on a speckled wood table.
Print Recipe
5 from 1 vote

Homemade Strawberry-Vanilla Ice Cream Cake Recipe

Prep Time12 hrs 30 mins
Total Time12 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: Homemade Ice Cream Cake, strawberry ice cream cake
Servings: 16 people
Calories: 609cal
Author: Amy
Cost: $9


  • food processor
  • parchment paper
  • 10" Springform pan
  • Rubber Spatula
  • Plastic wrap
  • Large spoon
  • Stand mixer (whisk attachment)
  • Piping Bag
  • Large star tip
  • Freezer with ample space


  • 1.5 quarts vanilla ice cream softened (at room temperature for 20 minutes)
  • 1.5 quarts strawberry ice cream softened (at room temperature for 20 minutes)
  • 10.5 ounces chocolate sandwich cookies coarsely processed
  • ¾ cup hot fudge sundae sauce cooled
  • 24 ounces heavy whipping cream chilled
  • 3 tablespoons powdered sugar
  • 2 tablespoons sprinkles flat, pastel sprinkles
  • 4 tablespoons pink frosting store-bought in a bag with a star tip.


  • Line springform pan with 3 layers of parchment paper to create an even overhang of paper over the pan.
  • Once the vanilla ice cream has softened for about 20 minutes at room temperature, scoop out the contents and place them in the bottom of the parchment-lined springform pan. Use a rubber spatula to evenly smooth the layer. Place the pan in the freezer for about 2 hours.
  • Add cookies to a food processor and process until coarsely ground; mix cookie crumbs with the sundae sauce and set aside.
  • Remove the pan from the freezer and spread the cookie layer evenly. Return the pan to the freezer for 2 hours.
  • Remove the pan from the freezer and add the softened strawberry ice cream layer. Use a rubber spatula to evenly smooth the layer. Cover the pan generously with plastic wrap and freeze for at least 8 hours.
  • Once the cake has been frozen for 8 hours, it is time to frost it. Add heavy whipping cream and powdered sugar into the stand mixer bowl. Whip on medium-high speed for 4-6 minutes or until thick, fluffy peaks form in the whipped cream bowl. Fill a piping bag with half of the frosting.
  • Add a hefty scoop of frosting to the center of the cake and smooth it over with a rubber spatula. Continue this process until the top and sides of the cake are frosted.
  • Using your filled pastry bag, pipe the edges of the cake and the top circumference. Add sprinkles to the cake and return it to the freezer for at least 30 minutes, or until you are ready to eat it. I suggest preparing this for consumption within the hour unless you have a cake holder that can cover this cake in the freezer.
  • To serve, slice the cake and serve.


Nutritional values may vary and are meant to be a guide. 


Serving: 1slice | Calories: 609cal | Carbohydrates: 63g | Protein: 8g | Fat: 37g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 233mg | Potassium: 416mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1283IU | Vitamin C: 8mg | Calcium: 252mg | Iron: 2mg