Strawberry Crunch Ice Cream Cake Recipe
Re-create summer's essence with this Strawberry Crunch Ice Cream Cake, featuring layers of strawberry and vanilla ice cream and a crunchy topping. Perfect year-round indulgence!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at reilyproducts.com.
Cooking tools:
- Blender
- Hand mixer
- Piping bag
- Sifter
- Bread knife
- Cake pan
- Cake board
- Parchment paper
- Baking sheet
- Oven
- Freezer
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
Ingredients
- Cake
- 3 cups sifted Swans Down® Cake Flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 8 ounces milk
- 1 (1.5-quart) rectangular container vanilla ice cream
- 1 (1.5-quart) rectangular container strawberry ice cream
- 1 quart heavy cream, divided
- 1 1/4 cups confectioners’ sugar, divided
- Crunchy Topping
- 1 1/4 cups sifted Swans Down® Cake Flour, divided
- 1/2 cup sugar, divided
- 7 tablespoons unsalted butter, room temperature, divided
- 1 ounce freeze-dried strawberries, unsweetened
- 1/2 teaspoon vanilla extract
- 2 drops red food coloring
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