Let’s dive into a dessert that combines the creamy dreaminess of cheesecake with the cool, refreshing vibe of ice cream, all wrapped up in a strawberry-spangled package. Perfect for those scorching summer days when turning on the oven feels like a crime against humanity.
Why This Recipe Works
- No baking required, making it a cool solution for hot days.
- Layers of graham cracker crust, creamy cheesecake ice cream, and fresh strawberries create a symphony of textures and flavors.
- It’s a make-ahead marvel, freeing you up to enjoy the party.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- 1 quart strawberry cheesecake ice cream, softened
- 1 cup fresh strawberries, sliced
- 1/2 cup strawberry sauce
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Spatula
- Measuring cups and spoons
Instructions
Prepare the Crust
Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the freezer for 10 minutes to set. Tip: For an extra crunchy crust, you can toast the graham cracker crumbs before mixing.
Layer the Ice Cream
Spread the softened strawberry cheesecake ice cream evenly over the chilled crust. Use a spatula to smooth the top. Freeze for at least 1 hour, or until the ice cream is firm. Tip: Letting the ice cream sit out for 10-15 minutes before spreading makes it easier to work with.
Add the Strawberries
Arrange the sliced strawberries on top of the ice cream layer. Drizzle with strawberry sauce. Freeze for another 4 hours, or until completely set. Tip: For a more decorative look, arrange the strawberries in a pattern before freezing.
Tips and Tricks
For a smoother slicing experience, dip your knife in hot water before cutting the cake. If you’re short on time, you can use store-bought strawberry sauce, but homemade adds a special touch. To prevent the cake from sticking to the pan, you can line the bottom with parchment paper before adding the crust.
Recipe Variations
- Swap out strawberry cheesecake ice cream for vanilla or chocolate for a different flavor profile.
- Use blueberries or raspberries instead of strawberries for a berry twist.
- Add a layer of chocolate ganache between the crust and ice cream for a decadent touch.
Frequently Asked Questions
Can I make this recipe dairy-free?
Absolutely! Just substitute the butter with coconut oil and use a dairy-free ice cream alternative. There are many delicious options available that mimic the creamy texture of traditional ice cream.
How long can I store the ice cream cake?
This cake can be stored in the freezer for up to 2 weeks. Just make sure it’s covered tightly to prevent freezer burn and odors from affecting the flavor.
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them well to avoid adding extra moisture to the cake, which can make the layers soggy.
Summary
This Strawberry Cheesecake Ice Cream Cake is the ultimate summer dessert, combining no-bake ease with irresistible flavors. Perfect for any occasion, it’s sure to be a hit with everyone.
