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Easy Strawberry Ice Cream Cake Recipe

Indulge in a refreshing and delightful dessert with this Strawberry Ice Cream Cake Recipe.

Using 24 strawberry cheesecake ice cream sandwiches, a whole container of Cool Whip, a jar of strawberry ice cream topping, and fresh, succulent strawberries, you can whip up a masterpiece that brings back the sweet nostalgia of an ice cream truck.

This summer favorite will definitely satisfy your sweet tooth in a better way. But the magic of this cake doesn’t just lie in its simple ingredients; it’s all about how you layer them to create a taste bud explosion!


Q: Can I use a food processor instead of a rolling pin for crushing cookies? A: Yes, you can use a food processor to achieve evenly crushed cookies. Just make sure to pulse it at a medium speed.

Q: Do I need an ice cream machine to make this recipe? A: No, store-bought ice cream sandwiches are used for this recipe. You’ll only need an ice cream maker if you’re planning to make homemade ice cream.

Tips and Tricks

  1. Use a springform pan. It’s the easiest way to ensure your cake comes out perfectly every time. The removable sides of the pan make it easy to get the cake out after freezing.
  2. Allow the ice cream to soften slightly before layering. Softened strawberry ice cream is much easier to spread in even layers.
  3. Line your springform pan with a piece of parchment paper at the bottom of the pan for easy removal of the cake.
  4. Use a stand mixer with a paddle attachment for the Cool Whip. Mix on a low speed to keep it fluffy.


For a twist on the classic strawberry ice cream cake, try a Strawberry Shortcake Ice Cream Cake. Replace half of the strawberry cheesecake ice cream sandwiches with your favorite vanilla ice cream. Add layers of pound cake for an added texture and use golden Oreos in the crust for a hint of caramel flavor. Or make a Strawberry Crunch Poke Cake with strawberry crunch ice cream bars and strawberry cake mix.

Where to Serve

Serve this delicious dessert during the summer months, at birthday parties or BBQs. It’s the perfect summer dessert and is always a hit with both kids and adults.


Wrap your cake in plastic wrap before placing it in an airtight container to avoid freezer burn. It’s best to consume the cake within a week for the best taste and texture.

Common Problems and How to Avoid Them

  1. Problem: The ice cream layers melt too quickly. Solution: Be sure to freeze each layer adequately before adding the next one.
  2. Problem: The cake sticks to the sides of the pan. Solution: Grease your pan or line it with a piece of parchment paper at the bottom of your pan to ensure easy removal.

Tips for Making this Recipe with Kids

Making this ice cream cake is a fun and interactive activity for kids. They can help arrange the ice cream sandwiches in the cake pan, spread the cool whip, and add toppings. Always supervise children around kitchen equipment and make sure the ice cream isn’t too hard for them to scoop.

Topping Options

Top the cake with fresh strawberries, whipped cream, freeze-dried strawberries, or shortcake crumbs for added texture and flavor. You could even drizzle some strawberry ice cream topping over the top of the cake layer for an extra strawberry kick.

Why This Recipe Works

This recipe is a hit because of its rich, creamy layers of ice cream, the crunch of the crushed cookies, and the tang of the strawberry ice cream topping. The soft, creamy vanilla ice cream combined with the fresh berries and the cool whip create a texture and flavor profile that’s impossible to resist. The strawberry shortcake bars offer a nice crunchy contrast to the cake layers. It’s a recipe card worth keeping!

Important notes about this recipe

  • Other topping ideas: white chocolate chips, graham cracker crumbs, Golden Oreos, more strawberry ice cream topping drizzled over top of the cake
  • The ice cream sandwiches I used are Kroger brand and should be available at any Kroger banner store. They’re also made by Turkey Hill. If no similar ice cream sandwiches can be found, other brands make chocolate ice cream sandwiches with strawberry ice cream as the filling and this would work as well, possibly with chocolate dipped strawberries on top of the cake instead of plain strawberries.
  • The cake keeps well in the freezer for up to two months.

Ingredient Quantities:

  • 24 strawberry cheesecake ice cream sandwiches, unwrapped
  • 1 large (16 ounces) container Cool Whip, thawed
  • 1 jar strawberry ice cream topping
  • Fresh strawberries for topping, sliced (use as many as you like)


  1. Unwrap the ice cream sandwiches and arrange them in an 8-inch pan, cutting them to fit as necessary.
  2. Spread a thick layer of thawed Cool Whip over the ice cream sandwiches using a spatula.
  3. Drizzle strawberry ice cream topping over the Cool Whip.
  4. Freeze until set, then add a second layer of ice cream sandwiches, Cool Whip, and strawberry topping.
  5. Freeze the entire cake until firm, then remove from the springform pan and transfer to a serving plate.
  6. Top with sliced fresh strawberries before serving.

Enjoy this delightful treat next time you’re in the mood for a frozen dessert. It’s easy to make, and with these tips, your Strawberry Ice Cream Cake is sure to be a success every single time!

What are some more fun ice cream recipes to try?

If you are looking for more fun ice cream recipes be sure to check these out –> The Best Homemade Ice Cream Recipes

Easy Strawberry Ice Cream Cake
Yield: 12 servings

Easy Strawberry Ice Cream Cake

Prep Time: 20 minutes
Additional Time: 3 hours
Total Time: 3 hours 20 minutes

This Strawberry ice cream cake recipe is so good and easy to make for a fun dessert!


  • 24 strawberry cheesecake ice cream sandwiches, unwrapped
  • 1 large (16 ounces) container Cool Whip, thawed
  • 1 jar strawberry ice cream topping
  • Fresh strawberries for topping, sliced (use as many as you like)


  1. In a 9x13-inch pan, place 12 of the ice cream sandwiches in a single layer.
  2. Scoop half of the Cool Whip onto the ice cream sandwich layer and spread out evenly.
  3. Drizzle the strawberry ice cream topping over the Cool Whip.
  4. Add the remaining 12 ice cream sandwiches in a single layer.
  5. Scoop the rest of the Cool Whip on top of the cake and spread out evenly.
  6. Cover the cake with plastic wrap and freeze for at least 3 hours until completely firm.
  7. Top the cake with slices of fresh strawberries.
  8. Cut the cake and serve frozen.

Nutrition Information



Serving Size


Amount Per Serving Calories 1004Total Fat 53gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 21gCholesterol 138mgSodium 768mgCarbohydrates 124gFiber 4gSugar 91gProtein 12g

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Before you go, check out these great posts!

The Best Homemade Strawberry Crunch Ice Cream Bars Recipe

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