No-Bake Strawberry Ice Cream Cake

Name: No-Bake Strawberry Ice Cream Cake
Prep time: 20 min
Total time: 4 h
Yield: 8 servings
Ingredients: 2 cups crushed graham crackers; 1/2 cup unsalted butter, melted; 4 cups strawberry ice cream, slightly softened; 2 cups fresh strawberries, sliced; 1 cup whipped cream, for garnish

Highlighted under: Dessert Recipes

I absolutely love making desserts that are not only delicious but also require minimal effort, which is why this No-Bake Strawberry Ice Cream Cake is one of my favorites. It combines the freshness of strawberries with creamy ice cream, all resting on a crunchy cookie base. The best part is that it requires no baking! Perfect for a warm day or a casual gathering, this cake comes together easily and is sure to impress friends and family alike. Trust me, it tastes as good as it looks!

Created by

Ninas

Last updated on 2026-02-08T16:46:27.549Z

When I decided to whip up this No-Bake Strawberry Ice Cream Cake, I was inspired by the luscious strawberries I had just bought at the farmer's market. The combination of creamy ice cream and fresh berries is simply unbeatable. I experimented with layering and found that letting the cake set in the freezer for a bit longer resulted in a firmer texture that's easy to slice without falling apart.

One tip I've found useful is to slightly soften the ice cream before spreading it in the cake, which ensures it layers evenly and melds beautifully with the strawberries. Each bite is a burst of flavor, and I can’t get enough!

        Why You'll Love This Recipe
        Refreshing and fruity flavor from real strawberries
No baking required, making it perfect for hot days
Creamy ice cream pairs beautifully with the crisp cookie base

      

Understanding the Ingredients

The key ingredient in this No-Bake Strawberry Ice Cream Cake is, of course, the strawberry ice cream. I recommend using a high-quality ice cream for the best flavor and creamy texture. The slightly softened state allows for easy spreading over the crust, but it’s essential not to let it melt too much, or it will slide off the crust. If you prefer, you can use homemade strawberry ice cream, which adds a personal touch and allows you to control the sweetness.

Fresh strawberries play a crucial role in this recipe, contributing vibrant flavor and natural sweetness. Be sure to select ripe, fragrant strawberries for maximum taste. The sliced strawberries not only give a delightful texture contrast with the creamy ice cream but also serve as a beautiful topping that enhances the visual appeal of your cake. If strawberries are out of season, you can substitute with other berries like raspberries or blueberries.

Perfecting the Texture

Achieving the right texture in the crust is vital for the cake’s stability. The combination of crushed graham crackers and melted butter should be well-mixed. You’re aiming for a mixture that holds together when pressed but isn’t overly wet. Use the back of a measuring cup to press the crust firmly into the bottom of the springform pan, which helps create a sturdy base that won’t crumble when you're slicing the cake later.

When it comes to layering, take care to spread the ice cream evenly over the crust. Using a spatula, smooth the top until it’s nice and even, which not only makes for an attractive presentation when sliced but also ensures that every piece has a perfect balance of flavors. If you find your ice cream has melted too much, allow it to refreeze slightly before spreading; this helps maintain the layers' integrity.

Ingredients

For the Cake

2 cups crushed graham crackers
1/2 cup unsalted butter, melted
4 cups strawberry ice cream, slightly softened
2 cups fresh strawberries, sliced
1 cup whipped cream, for garnish

Instructions

Prepare the Crust

In a mixing bowl, combine the crushed graham crackers and melted butter. Mix until well combined and the mixture resembles wet sand. Press the mixture into the bottom of a 9-inch springform pan to create an even crust.

Add the Ice Cream

Spread the softened strawberry ice cream evenly over the crust. Use a spatula to smooth out the top. Next, evenly distribute sliced strawberries on top of the ice cream layer.

Chill the Cake

Cover the springform pan with plastic wrap and place it in the freezer. Allow the cake to freeze for at least 4 hours or until set.

Serve

Once set, remove the cake from the freezer. Carefully release the springform pan and garnish with whipped cream and additional strawberry slices if desired. Slice and enjoy!

Pro Tips

For a more intense strawberry flavor, blend some of the sliced strawberries with a touch of sugar to create a sauce you can drizzle over each slice.

Make-Ahead and Storage Tips

This No-Bake Strawberry Ice Cream Cake can be made a day in advance, making it an excellent option for parties or gatherings. After the cake has set in the freezer, it can be wrapped tightly in plastic wrap to prevent freezer burn. However, it’s best enjoyed within a week of preparation for optimal freshness. Before serving, let it sit at room temperature for about 10 minutes to make slicing easier.

If you find yourself with leftovers, store them in the freezer covered tightly with plastic wrap or in an airtight container. Be aware that while it will maintain its flavor, the texture may become slightly firmer over time. For a fun twist, consider experimenting with different toppings, such as crushed nuts or a chocolate drizzle, to change up the flavor profile in case you have leftovers!

Variations to Try

While this recipe is delightful as is, feel free to create variations that suit your taste. For a chocolate lovers' version, you can layer a thin spread of chocolate syrup between the ice cream and fresh strawberries. Alternatively, you could mix in chocolate chips or crushed cookies into the ice cream layer before spreading it on the crust for added crunch and flavor.

If you're looking to adapt the recipe for dietary needs, consider using gluten-free graham crackers for the crust. Additionally, dairy-free ice creams made from coconut or almond milk can easily substitute for traditional ice cream, allowing everyone to enjoy this delightful dessert. Just ensure that the ice cream has a similar consistency for best results.

Questions About Recipes

→ Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries; just make sure to thaw and drain them well before adding to the cake.

→ How do I store the leftover cake?

Store leftover cake in an airtight container in the freezer for up to a week.

→ Can I make this cake ahead of time?

Absolutely! This cake is perfect for making ahead. Just be sure to keep it frozen until ready to serve.

→ What can I substitute for graham crackers?

You can use digestive biscuits or any type of shortbread cookie for the crust.