Baked Strawberry Ice Cream Sprinkle Cake Recipe By Tasty

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3-INGREDIENT STRAWBERRY ICEBOX CAKE RECIPE BY TASTY



3-ingredient Strawberry Icebox Cake Recipe by Tasty image

Here's what you need: sweetened whipped cream, large rectangular graham crackers, strawberry

Provided by Camille Bergerson

Categories     Desserts

Yield 9 servings

Number Of Ingredients 3

5 cups sweetened whipped cream
11 large rectangular graham crackers
3 cups strawberry, chopped

Steps:

  • Spread a thin layer of whipped cream in a square glass baking dish.
  • Layer graham crackers on top, then cover with a layer of whipped cream.
  • Sprinkle ⅓ of the strawberries on top, then layer with cream again.
  • Repeat steps 2 and 3 until no more ingredients remain. (The top layer should be strawberries and should not be covered with cream.)
  • Refrigerate for at least 3 hours.
  • Enjoy!

Nutrition Facts : Calories 106 calories, Carbohydrate 11 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, Sugar 6 grams

BAKED COOKIES 'N' CREAM ICE CREAM CAKE RECIPE BY TASTY



Baked Cookies 'N' Cream Ice Cream Cake Recipe by Tasty image

Here's what you need: nonstick cooking spray, cookies n cream ice cream, white cake mix, large egg whites, white frosting, chocolate sandwich cookies

Provided by Alix Traeger

Categories     Desserts

Time 1h45m

Yield 8 servings

Number Of Ingredients 6

nonstick cooking spray, for greasing
2 ½ cups cookies n cream ice cream, melted
1 box white cake mix
4 large egg whites
4 cups white frosting, whipped
10 chocolate sandwich cookies, coarsely crushed, divided, plus 8, whole

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease 2 8-inch (20 cm) round cake pans with nonstick spray.
  • In a large bowl, combine the melted ice cream, cake mix, and egg whites. Whisk until smooth.
  • Divide the cake batter evenly between the prepared pans. Bake according to the package instructions, about 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cool completely, about 30 minutes.
  • Place 1 cake on a cake stand or platter. Spread an even layer of frosting over the cake. Sprinkle 6 of the crushed chocolate sandwich cookies evenly over the frosting. Top with the other cake layer. Spread a thin layer of frosting over the top and sides of the cake.
  • Chill the cake in the refrigerator for 15 minutes.
  • Coat the top and sides of the cake with frosting. Transfer the remaining frosting to a piping bag or resealable plastic bag fitted with a medium star tip. Pipe 8 1½-inch (20 cm) swirls of frosting around the outside of the cake. Place a chocolate sandwich cookie vertically in each swirl. Sprinkle the remaining 4 crushed cookies in the center.
  • Slice and serve.
  • Enjoy!

STRAWBERRY SHORTCAKE ICE CREAM CAKE



Strawberry Shortcake Ice Cream Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 8h30m

Yield 10 to 12 servings

Number Of Ingredients 8

Nonstick cooking spray, for the pan
25 golden cream-filled sandwich cookies
4 tablespoons unsalted butter, melted
20 golden cream-filled sandwich cookies
1 cup freeze-dried strawberries
3 tablespoons unsalted butter, melted
1.75 liters vanilla ice cream (7 cups), slightly thawed in the refrigerator
3 cups strawberry ice cream, slightly thawed in the refrigerator

Steps:

  • For the crust: Line the base of a 9-inch springform pan with parchment paper and lightly spray the pan with nonstick cooking spray.
  • To a 12- to 14-cup food processor fitted with the blade attachment, add the sandwich cookies, slightly breaking them up as you add them. Process until the cookies are completely broken up. While the machine is running, slowly stream in the melted butter. The mixture should now resemble wet sand and should hold together when pressed in your hands. Add the mixture to the prepared pan and evenly spread all over the base and about 1/2 inch up the sides. Place the crust in the freezer for 30 minutes. Reserve the food processor bowl to make the shortcake crumbs.
  • For the shortcake crumbs: Reattach the food processor bowl and blade. Add the sandwich cookies, slightly breaking them up as you add them. Add the freeze-dried strawberries. Process the mixture until it's a very fine, cohesive consistency. With the machine running, slowly stream in the melted butter. Transfer the mixture to a bowl and set aside.
  • For the filling: When the crust is frozen, scoop on half of the softened vanilla ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle 1 cup of the shortcake crumbs over the ice cream, slightly pressing in to adhere. Freeze for 45 minutes.
  • After 45 minutes, scoop on the softened strawberry ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle 1 cup of the shortcake crumbs over the ice cream, slightly pressing to adhere. Freeze for 45 minutes.
  • After 45 minutes, scoop on the remaining vanilla ice cream. Smooth with an offset spatula and top with the remaining shortcake crumbs. Freeze for at least 6 hours and up to overnight.
  • To serve, run a knife or offset spatula around the edge of the cake to loosen it from the pan. Remove the springform ring and slice the cake into wedges.

STRAWBERRY CRUNCH ICE CREAM CAKE



Strawberry Crunch Ice Cream Cake image

While growing up, I loved treats from the ice cream truck that rolled through my neighborhood. This ice cream cake is inspired by one of those crunchy, strawberry novelties. -Lisa Kaminski, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 7

36 Golden Oreo cookies, divided
4 tablespoons butter, melted
3 cups vanilla ice cream, softened
5 cups strawberry ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 package (1 ounce) freeze-dried strawberries, coarsely crushed
Fresh strawberries, optional

Steps:

  • Line a 9x9-in. baking pan with parchment. Preheat oven to 350°. Finely crush 24 cookies. In a small bowl, mix cookie crumbs and butter. Press onto bottom of prepared pan. Bake until firm, 25-30 minutes. Cool on a wire rack., Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream and then whipped topping; freeze, covered, until firm. , Coarsely crush remaining cookies. Combine cookie crumbs and freeze-dried strawberries; sprinkle over whipped topping. Freeze, covered, until firm, 8 hours or overnight. Remove cake from freezer. Lifting with parchment, remove from pan. Gently peel off parchment. Let stand 10 minutes before cutting. If desired, garnish with fresh strawberries.

Nutrition Facts : Calories 584 calories, Fat 30g fat (16g saturated fat), Cholesterol 54mg cholesterol, Sodium 280mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.

STRAWBERRY SHORTCAKE ICE CREAM CAKE RECIPE BY TASTY



Strawberry Shortcake Ice Cream Cake Recipe by Tasty image

Everyone loves ice cream cakes, especially ones that bring the nostalgia. This cake is not only easy to make, it's easy to swap in your favorite flavors-we went with strawberry shortcake for classic summer vibes.

Provided by Bella Lopez

Categories     Desserts

Time P1D

Yield 10 Servings

Number Of Ingredients 6

1 16-ounce frozen pound cake, thawed
8 strawberry shortcake ice cream bars, softened
3 tablespoons melted unsalted butter
1/2 cup crumbled freeze-dried strawberry
1/2 cup crumbled shortbread cooky
1 1/2 cups frozen whipped topping, thawed

Steps:

  • Line a 9-inch square glass baking dish with plastic wrap.
  • Trim the ends off of the pound cake, then slice crosswise into 8 1-inch-thick slices.
  • Arrange the pound cake slices tightly in the bottom of the prepared baking dish.
  • One at a time, place a strawberry shortcake ice cream bar on top of the pound cake layer, then remove the stick. Freeze for about 3 hours.
  • In a medium bowl, toss together the melted butter, freeze-dried strawberries, and shortbread cookies. It should resemble the cookie coating from the outside of the strawberry shortcake bars.
  • Remove the baking dish from the freezer. Spread the whipped topping over the strawberry shortcake bar layer, then sprinkle generously with the cookie crumble. (Alternatively, to cover the entire cake, lift the plastic wrap to remove the cake from the baking dish and set on a small baking sheet. Cover the top and sides with double the amount of whipped topping and cookie crumble.) Freeze overnight.
  • When ready to serve, use the plastic wrap to remove the ice cream cake from the pan. Place on a cutting board and remove the plastic. Cut into 8-10 pieces and serve immediately.
  • Enjoy!

BAKED STRAWBERRY ICE CREAM SPRINKLE CAKE RECIPE BY TASTY



Baked Strawberry Ice Cream Sprinkle Cake Recipe by Tasty image

Here's what you need: nonstick cooking spray, strawberry ice cream, sprinkle cake mix, large egg whites, strawberry frosting, rainbow sprinkles

Provided by Alix Traeger

Categories     Bakery Goods

Time 1h45m

Yield 8 servings

Number Of Ingredients 6

nonstick cooking spray, for greasing
2 ½ cups strawberry ice cream, melted
1 box sprinkle cake mix
4 large egg whites
4 cups strawberry frosting
⅔ cup rainbow sprinkles, divided

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease 2 8-inch (20 cm) round cake pans with nonstick spray.
  • In a large bowl, combine the melted ice cream, cake mix, and egg whites. Whisk until smooth.
  • Divide the cake batter evenly between the prepared pans. Bake according to the package instructions, about 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cool completely, about 30 minutes.
  • Place 1 cake on a cake stand or platter. Spread an even layer of frosting over the cake. Sprinkle ⅓ cup (65 G) sprinkles over the frosting. Top with the other cake layer. Spread a thin layer of frosting over the top and sides of the cake.
  • Chill the cake in the refrigerator for 15 minutes.
  • Use the remaining frosting to coat the top and sides of the cake. Cover the top of the cake with the remaining ⅓ cup sprinkles.
  • Slice and serve.
  • Enjoy!

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