This Strawberry Crunch Ice Cream Cake is made with strawberry and vanilla ice cream, plus strawberry shortcake crunchies ! It ’ s a delectable patty that ’ randomness perfect for summer !
Homemade Strawberry Ice Cream Cake
This internal-combustion engine cream cake is wholly addicting ! It ’ randomness inspired both by this Strawberry Ice Cream Crunchie Cake and these Strawberry Shortcake Ice Cream Bars. I grew up LOVING those ice skim bars and those little crunchy pieces on the outside were decidedly the best separate. I knew I had to incorporate them into this methamphetamine cream patty .
One early thing I had wanted to incorporate was a strawberry fudge layer, alike to the cocoa fudge layer in my Copycat Dairy Queen Ice Cream Cake. I ’ m a bad winnow of that fudge layer and truly wanted a non-chocolate variation. unfortunately, white chocolate is much more finical. When I had the fudge layer at the right field consistency, it never truly freeze wholly and would slowly leak out of the sides of the cake. When I got it so that it wouldn ’ triiodothyronine leak, it was just excessively chewy and firm. sadly, I had to abandon it .
This ice cream cake is placid amazing – even without that ! Of course you ’ ll want to use your favored brand of ice cream, but when combined with the strawberry shortcake crunchies, it ’ s a playfulness and delectable internal-combustion engine cream coat !
How to make the strawberry crunchies
I tried a match different options for these crunchies. One option was using gold Oreos as a cookie base and then flavoring some of them to be strawberry. The early choice was playing approximately with using pudding desegregate – strawberry and vanilla – to add flavoring. ultimately I didn ’ thyroxine think either of those gave the right spirit .
I ended up deciding on completely homemade crunchies. You ’ ll necessitate :
- All purpose flour
- Sugar
- Freeze dried strawberries
- Butter
- Vanilla extract
You ’ ll use some flour, carbohydrate and butter in each of the flavors of crunchy. then you ’ ll add freeze dried strawberries ( establish into a powderize ) for the strawberry crunchies and the vanilla excerpt for the vanilla ones. You basically make a decay with each spirit and then bake them in the oven to crisp them up. After cooling, you can crumble them up further, if needed .
While freeze dried strawberries might be a short unvoiced to find ( I find them at grocery store stores and Target reasonably easily ), they add the most real strawberry spirit and is decidedly the way to go .
How to make a Strawberry Ice Cream Cake
After your strawberry shortcake crunchies are made, it ’ second time to layer the coat. But first get ’ s speak about the cake pan. I used an 8 by 3 inch cake pan, because I like a grandiloquent patty. You could decidedly use a 9 inch pan though, and a springform pan would surely be convenient. Either way is fine
once you ’ ve got your pan, you ’ ll want to course the inside of it with pass envelop. You ’ ll use the clear wrap late to help lift the ice rink cream cake out of the pan. From there, add your strawberry methamphetamine cream and spread it evenly into the pan .
Add about a cup of the strawberry shortcake crunchies to the ice cream and unfold evenly, then freeze everything for a couple hours, until fairly firm .
Add the vanilla ice cream layer on circus tent, then freeze the whole cake until firm .
From there, you ’ ll make your whip cream and frost the external of the patty. The frosting cream does melt promptly, so feel rid to pop the cake in the deep-freeze as needed. I did a flying outer coat, froze it for about 20 minutes, then did the final examination layer. I popped it back in the deep-freeze for another 20 minutes before adding the crunchies, but you want to be certain not to wait excessively long or it might be harder for the crunchies to stick to the whisk cream .
ultimately, add some freeze dried strawberry powderize to the remaining blister cream and pipe a surround onto the crown of the cake .
The final Strawberry Crunch Ice Cream Cake is not only beautiful, it ’ sulfur delicious ! I ’ m wholly in love with all the strawberry shortcake crunchies ! I hope you enjoy it excessively !
Print
clock
clock icon
cutlery
cutlery icon
flag
flag icon
folder
folder icon
instagram
instagram icon
pinterest
pinterest icon
facebook
facebook icon
print
print icon
squares
squares icon
Recipe
Strawberry Crunch Ice Cream Cake
5
from
1
reviews
- homework prison term : 4 hours 30 minutes
- cook time : 5 minutes
- total time : 4 hours 35 minutes
- succumb : 12-14 slices
- category : dessert
- method : oven
- cuisine : american
Pin
Description
This Strawberry Crunch Ice Cream Cake is made with strawberry and vanilla internal-combustion engine cream and strawberry shortcake crunchies ! It ’ s a delightful coat that ’ randomness perfect for summer !
Ingredients
Strawberry Crunchies
- 1 cup ( 130g) all purpose flour, divided
- 1/2 cup ( 155g) sugar, divided
- 3/4 cup freeze dried strawberries
- 7 tbsp salted butter, room temperature, divided
- 1/2 tsp vanilla extract
ICE CREAM LAYERS
- 1.5 quart container strawberry ice cream
- 1.5 quart container vanilla ice cream
WHIPPED CREAM
- 1 3/4 cups (420ml) heavy whipping cream, cold
- 3/4 cup ( 86g) powdered sugar
- 1 1/4 tsp vanilla extract
- 1/2 cup freeze dried strawberries
- Red and Ivory gel icing color, optional
Instructions
1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper or a silicone baking mat and set away.
2. To make the crunchies, you ’ ll need two bowl. One for the vanilla crunchies and one for the strawberry. Add 1/2 cup of flour and 1/4 cup of boodle to each bowl.
3. Add the freeze dried strawberries to a food processor and grind into a powder. Add the powderize to the bowl for the strawberry crunchies. Stir well to combine.
4. Add 4 tablespoons of butter to the strawberry bowl and the vanilla infusion and 3 tablespoons of butter to the vanilla bowl and use a fork to combine each mixture until it comes together to form a crumble.
5. Lay the strawberry decay evenly out onto one of the cookie sheets and ay the vanilla decay evenly out onto the other cookie sheet.
6. Bake the crumbles for about 5 minutes. Keep a cheeseparing eye on it, particularly the strawberry crumble. The strawberry powder can brown quickly if left in for excessively long.
7. Let decay cool completely and then use your fingers to break into smaller pieces, if needed. It ’ south ideal for the crumble pieces to be nobelium larger than a modest pea.
8. Combine all of the crunchie pieces together and gently toss to combine.
9. To layer the patty together, wrinkle an 8×3 column inch cake pan* with clear wrap that covers the bottom and goes above the sides of the cake pan. I used two pieces. You ’ ll use the wrap that is sticking above the sides of the pan to lift the ice cream patty out late.
10. About 20 minutes before you need it, set the strawberry ice cream out to soften. Add the cushion strawberry internal-combustion engine cream to the disposed cake pan and unfold into an evening layer.
11. Spread about 1 cup of the crunchies evenly over crown of the strawberry ice cream, then freeze for about 2 hours, until by and large firm.
12. About 20 minutes before you need it, set the vanilla methamphetamine cream out to soften. Add the vanilla ice rink cream to the clear of the crunchies, then freeze until firm, 2-3 hours.
13. Use the clear wrap to lift the freeze cake out of the pan, then space it on a cardboard coat r-2 or a suffice plate. Set it back in the deep-freeze.
14. To make the whip cream, add the fleshy whipping cream, powdered sugar and vanilla educe to a large sociable bowl. Whip on high rush until stiffly peaks form.
15. Frost the patty with the whisk cream, placing the patty back in the deep-freeze as needed to keep it from melting.
16. cursorily press the remaining crunchies onto the sides of the patty, then place the cake back in the deep-freeze.
17. Grind the freeze dried strawberries for the blister cream into a powderize and add it to the remaining worst cream. Add some extra red and ivory mousse icing color to it vitamin a well, if you like.
18. Pipe a margin around the top of the patty. I used Ateco tip 844.
19. Freeze the cake until ready to serve. Cake is best when stored well covered and eaten within 4-5 days .
Notes
I like using the 8×3 inch cake pan and having a grandiloquent cake, but if you don ’ t have one of those pans on hand and don ’ metric ton want to purchase it, you could besides use a 9 inch pan ( including a springform pan ). The patty just won ’ thymine be as grandiloquent .
I needed two 1 oz bags of freeze dried strawberries for both the crunchies and whipped cream .
Nutrition
- Serving Size: 1 cut
- Calories: 653
- Sugar: 53.7 thousand
- Sodium: 162.8 milligram
- Fat: 41 g
- Carbohydrates: 63.7 guanine
- Protein: 7.8 gigabyte
Read more: History of Ice Cream Sundae
- Cholesterol: 201 milligram
Keywords: strawberry crunchy ice cream cake, homemade strawberry internal-combustion engine cream coat
This station may contain affiliate sales links. Please read my disclosure policy .
