Strawberry Lemonade Ice Cream Cake Recipe

Picture this: a lazy summer afternoon, the sun kissing your skin, and a slice of my Strawberry Lemonade Ice Cream Cake in hand. It’s like devouring sunshine, with layers of tangy lemon and sweet strawberry that dance on your taste buds and make your heart sing.

Creating dessert that embodies summer is something I take great pleasure in, and this Strawberry Lemonade Ice Cream Cake is just that. With frosty layers of crushed graham crackers, and creamy layers of strawberry ice cream mixed with lip-puckering lemon sorbet, this is a next-level, no-bake summer dessert.

Garnished with fresh, juicy strawberries, it doesn’t get much more refreshing than this.

Strawberry Lemonade Ice Cream Cake Recipe Ingredients

• Crushed Graham Crackers: Provides a crunchy base; rich in carbohydrates.
• Unsalted Butter: Adds richness and moisture; high in fat content.
• Granulated Sugar: Sweetens the cake; a primary carbohydrate source.
• Strawberry Ice Cream: Creamy texture; sweet with fruity strawberry flavor.
• Lemon Sorbet: Light and refreshing; adds a zesty, tangy note.
• Fresh Strawberries: Adds natural sweetness; source of vitamin C.
• Heavy Cream: Whipped for topping; rich in fat with velvety texture.
• Vanilla Extract: Enhances flavor depth; a classic aromatic essence.

Strawberry Lemonade Ice Cream Cake Recipe Ingredient Quantities

• 2 cups crushed graham crackers
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 quart strawberry ice cream, softened
• 1 quart lemon sorbet, softened
• 1 cup fresh strawberries, hulled and sliced
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Additional strawberries and lemon slices for garnish (optional)

How to Make this Strawberry Lemonade Ice Cream Cake Recipe

1. In a medium bowl, combine the graham crackers, crushed to a fine crumb, melted butter, and granulated sugar. Stir until the texture resembles really moist sand.

2. Evenly press the graham cracker mixture into the bottom of a 9-inch springform pan. Form a crust. Freeze for at least 15 minutes to set.

3. Evenly spread the softened strawberry ice cream over the crust, which should be chilled, and smooth the top with a spatula. Freeze for about 30 minutes or until firm.

4. Evenly cover the layer of strawberry ice cream with the softened lemon sorbet, smoothing the top to form an even layer once more. Freeze the entire mold for at least another 30 minutes, or until firm.

5. Place the fresh strawberries, sliced, over the layer of lemon sorbet and press gently to adhere them to the sorbet. Return to the freezer while preparing the layer of whipped cream.

6. In a cold mixing bowl, beat the heavy cream until fluffy. Add the powdered sugar and the vanilla extract. Continue mixing until the whipped cream holds stiff peaks.

7. Cover the top of the ice cream cake with the whipped cream, using a spatula to make either smooth or decorative swirls.

8. Wrap the cake tightly in plastic wrap and place it in the freezer for a minimum of 4 hours or overnight. This will ensure the cake is set up before slicing it.

9. Prior to serving, take off the sides of the springform and move the cake to a plate from which it can be served. Allow it to rest a few minutes at room temperature to soften for easier slicing.

10. This invigorating cake made with strawberry lemonade is made even better during the hot summer months when fresh strawberries are in season. Gone are the days of overly sweet, artificial-tasting strawberry desserts! I used a strawberry-flavored cake mix for this Strawberry Lemonade Ice Cream Cake, then added real strawberries and homemade strawberry lemonade for an out-of-this-world flavor that bursts with sunshine. This delightful dessert is layered with lemonade-flavored ice cream and a light, fluffy lemon cream cheese frosting. Whether you eat it as is or topped with fresh strawberries and lemon slices, this cake is very refreshing—and there’s definitely more lemonade in this cake than in the average cake! Serve immediately after making (it can also be kept in the freezer for 10 days if you can resist it). Enjoy!

Strawberry Lemonade Ice Cream Cake Recipe Equipment Needed

1. Medium mixing bowl
2. Measuring cups and spoons
3. Large spoon or spatula
4. 9-inch springform pan
5. Freezer
6. Mixing bowl (preferably cold)
7. Electric mixer or whisk
8. Plastic wrap
9. Knife (for slicing strawberries)
10. Cutting board
11. Serving plate

FAQ

• Can I use a different fruit than strawberries?Certainly, you can replace strawberries with any fruit you prefer—say, raspberries or blueberries—to achieve a different flavor profile.
• What can I use instead of graham crackers for the crust?Crushed digestive biscuits, vanilla wafers, or even an Oreo crust for a chocolate twist can be used for this recipe.
• Is it possible to use store-bought whipped cream?If you’re pressed for time, you can use shop-bought whipped cream. However, if you have the time, there’s nothing quite like freshly whipped cream.
• How do I soften the ice cream and sorbet?Let them sit at room temperature for approximately 10-15 minutes, checking frequently, until they are spreadable but not liquid. Don’t let them melt!
• How long should I freeze the cake before serving?The cake should be frozen for a minimum of 4 hours or overnight before attempting to slice it. This guarantees that the cake will hold its shape when being served.
• Can I make this cake lactose-free?Absolutely! Use lactose-free ice cream and sorbet, and swap out heavy cream for coconut cream to make it suitable for guests with lactose intolerance.

Strawberry Lemonade Ice Cream Cake Recipe Substitutions and Variations

To make the graham crackers: Use crushed digestive biscuits or vanilla wafers as alternatives.
To make a substitution for unsalted butter, use the same amount of coconut oil or margarine.
For granular sugar: Utilize coconut sugar or light brown sugar for unique flavor profiles.
For raspberry ice cream: Substitute with strawberry or mixed berry ice cream.
For lime sorbet: Use lemon sorbet or a citrus-flavored frozen yogurt instead.

Pro Tips

1. Freeze the Mixing Bowl and Whisk: Before you whip the cream, place the mixing bowl and whisk in the freezer for about 10-15 minutes. This will help the cream whip more quickly and achieve stiff peaks.