It's really easy to make a Strawberry Ice Cream Cake at home, just a few simple steps and you can have a creamery classic made from scratch!
Course: Cake, Dessert
Keyword: ice cream cake
1 46-ouncecontainer Blue Bunny® Vanilla Ice Cream
2 1/2tablespoonscoconut oil
1cupwhite chocolate chips
2cupsBlue Bunny® Double Strawberry Ice Cream
1 8-ouncecontainer whipped topping
Freeze a 6 ounce springform pan for 15 minutes. Spread 1 inch of softened Blue Bunny® vanilla ice cream evenly across the bottom and up the sides of the pan. Return the pan to the freezer for 30 minutes.
While the ice cream hardens, add the cookies to the bowl of a food processor and pulse until course crumbs form. Set aside.
Melt the coconut oil and chocolate chips together in the microwave. Stir until smooth.
Combine the cookie crumbs and chocolate mixture together in a bowl. Allow to cool to room temperature.
Remove the springform pan from the freezer and spread a 1/2 inch layer of the cookie mixture evenly over the vanilla ice cream. Return to the freezer for 20 minutes.
Spread a 1 inch layer of softened strawberry ice cream over the cookie layer and freeze for 20 minutes.
Spread a 1/2 inch layer of the cookie mixture evenly over the strawberry ice cream and return to the freezer for 20 minutes.
Spread a 1 inch layer of softened vanilla ice cream over the cookie layer and return to the freezer for 1 hour.
Remove ice cream cake from the freezer and allow to sit at room temperature for 5 minutes before removing the sides of the springform pan. Return the ice cream cake to the freezer to firm up the sides for 5 minutes.
Frost the entire cake with whipped topping and decorate with strawberries, if desired. Return to the freezer for 30 minutes or overnight.
Before servings, allow the cake to thaw for 20 minutes before slicing. Serve immediately after slicing.