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This super easy strawberry ice cream cake is a stunning and delicious dessert made with just 4 ingredients! With layers of creamy strawberry ice cream, rich pound cake, fresh strawberries and chocolate topping, this no-bake dessert is perfect for any summer gathering.
Love the idea letting the freezer do most of the work? Check out my cool and refreshing berry ice box cake or strawberry ice box cake!
What You’ll Need
Below you will find helpful notes for key ingredients used to make this easy ice cream cake with strawberries. Scroll down to the recipe card for full ingredient list and exact amounts!
- Pound Cake: I use a store-bought Sara Lee brand “family-sized” cake from the frozen food section.
- Chocolate Shell Topping: This hardens very quickly to create the perfect chocolate coating before serving. You can use chocolate sauce instead, but it will not harden.
How to Make Strawberry Ice Cream Cake
- Slice the Pound Cake:
- Remove thawed pound cake from its pan and slice into three, equal and horizontal lengthwise slices. Don’t toss the pan!
- Prepare Pan:
- Line the metal pound cake pan with plastic wrap, making sure it hangs over the sides, both ways for easy removal. If you don’t have plastic wrap, parchment paper will also work.
- Layer:
- Place a layer of cake back in the container, on top of the plastic wrap. Spread 2 cups of softened ice cream on top, then add the sliced berries. Repeat the layers, ending with the top layer of pound cake.
- Freeze:
- Fold layers of plastic wrap firmly around the ice cream cake and freeze for one hour or more.
- Unmold:
- Remove the cake from the freezer. Lift out and remove the bottom of the pan. Unwrap and drizzle with chocolate topping, quickly adding sliced strawberry slices to top of the cake. The chocolate will quickly solidify, holding the berries in place.
- Ready to Serve:
- Slice and enjoy!
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Chef’s Tips and Variations
Strawberries: Make sure to thinly slice the fresh strawberries so they are easy to cut through when slicing the cake. If they are too thick, they are also not very appetizing to eat once frozen!
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Ice Cream: Make sure to set the ice cream on the counter for at least 30 minutes. Give it a good stir to make sure it’s at a soft serve consistency, so you don’t rip the cake layers while spreading out the ice cream layer.
Plastic Wrap: Wrapping the cake tightly all over from the bottom helps the layers remain even. It also insures visually appealing slices when cut and makes the ice cream cake easy to remove from the pan.
Variations: Use different flavors of ice cream and fruit if you’d like. Try peach ice cream and thinly sliced peaches with vanilla ice cream. A cherry version would also be delicious! I also love mint chocolate chip ice cream with a chocolate cake!
More Add Ins: Fold your favorite crushed cookies, chocolate chips, or nuts into softened ice cream for a different spin. You can also drizzle the chocolate between each layer for more chocolate flavor.
Frequently Asked Questions
- → Can I use homemade pound cake?
Yes, homemade pound cake works well, just ensure it’s firm enough to hold its shape when layered with ice cream.
- → What’s the best way to slice the cake?
Use a sharp knife dipped in warm water for clean slices. Wipe the blade between cuts for neat presentation.
- → How long does it need to freeze?
Freeze for at least 1 hour for soft slicing or 4+ hours for a firmer texture, depending on how cold your freezer is.
- → Can I use other fruits?
Absolutely! Thinly sliced peaches, cherries, or raspberries make delicious alternatives to strawberries.
- → What if I don’t have chocolate shell topping?
You can use regular chocolate sauce, but it won’t harden. For the same effect, try melted chocolate with coconut oil.
- → How do I keep the layers even?
Line your pan tightly with plastic wrap and press each layer gently but firmly before freezing.