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My family loves ice cream cakes. They can be pretty expensive so I thought I would try to make my own. First, let me warn you mine will not be as pretty as the store bought kind. I don’t have the time or the patience to do all that detail decorating. It’s just not my thing, hence the blog name “Keeping Life Simple”. One thing I guarantee is that you’ll love the taste of this strawberry ice cream cake. It took some time to put it all together, mostly because of the freezing stages of the recipe. But all and all it was easy to prepare, even dad and the kids could make this for mom on Mother’s Day. If you love ice cream cakes as much as we do, plan ahead and make this cake for mom it will be sure to impress her!

I was excited to get started because I wanted to use my brand new bowl set I received from Personal Creations. I have been getting rid of the plastic in my kitchen little by little. The large bowl is personalized with my name blog name, I love them! They are a beautiful color that matches some of my other cooking pots. We mom’s love personalized gifts. 😉

You’ll need:

1 yellow cake mix plus 3 eggs  1/3 cup oil  and 1 1/3 cup water as directed on package
1 almost half gallon vanilla ice cream
16 ounces of fresh strawberries + about 12 more for decorating
2 small containers of extra creamy whipped topping

First, prepare your round cakes as directed on the package or you can make your own from scratch, either will work. I went the easy way and used a boxed cake mix.

Let them cool and wrap them individually in waxed paper lined foil and freeze.

Puree the 16 ounces of strawberries, I used my food processor and pulsed several times.

Line a round cake pan with foil and spread the vanilla ice cream into the pan until smooth. I microwave the carton for 20 seconds to soften the ice cream a little, it makes it easier to spread. Cover and pop it in the freezer.

Once the layers are frozen solid, unwrap and let’s put the cake together. I let mine freeze overnight.
You have to work fast when stacking because the ice cream melts quickly…very quickly.
Return to the freezer to firm up.

I started frosting the top and worked my way down the side. You have to be fast it took a few times going back into the freezer before I could get it completely frosted and decorated.

Next time I make it I will make all the strawberries into a puree and pour over the top. I didn’t like the chunks of frozen strawberries. My husband thought it was fine the way I made it. 🙂
For the best results freeze for several hours before cutting. That’s why I would recommend making this cake a day or two ahead of time.

I hope your family enjoys it as much as mine did!
Happy Mother’s Day! <3