Strawberry Ice Cream Cake. What’s more summer than that? Not much. Strawberries are one of the beloved summer fruits, one that I can’t get enough of. Thankfully, we happen to have a strawberry stand just down the street from house. They have the best strawberries ever. I buy them and they are gone within minutes. Can’t resist their natural just-picked sweetness!
Growing up, I can remember requesting an ice cream cake for jut about all of my birthdays. My mom would usually make them herself, well, because homemade is always better. There is just something about layers of cake {or brownies}, ice cream and whipped cream that makes me so happy. My favorite was always mocha fudge ice cream with chocolate cake. Yep, even in my younger years I had a love for all things coffee!
With this ice cream cake, I went straight for the So Delicious Dairy Free Simply Strawberry coconut milk ice cream. It’s such a fun, summery flavor! After blending it with fresh diced strawberries, it made the ice cream layer even more berrylicious. Strawberry ice cream sandwiched between two layers of vanilla cake, topped with creamy Cocowhip whipped topping. This gluten free vegan ice cream cake is oh so fruity and would be fabulous to serve at your next backyard barbecue with friends.
Thanks, So Delicious Dairy Free, for providing yummy dairy free frozen treats to help keep our summer cool and extra sweet!
- 1 3/4 cups, plus 2 tablespoons Sarah's gluten free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup cane sugar
- 1/2 cup So Delicious Dairy Free unsweetened coconut or almond milk
- 1/2 cup water
- 1/3 cup sunflower seed oil
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
- 2 pints So Delicious Dairy Free simply strawberry coconut milk ice cream
- 3/4 cup diced fresh strawberries
- 1 tub So Delicious Dairy Free Cocowhip whipped topping
- fresh strawberries {for garnish}
- Preheat oven to 350 degrees. Line 8-inch round cake pan with parchment paper and spray with nonstick cooking spray.
- Whisk together flour, baking powder, baking soda and salt in large mixing bowl. Set aside.
- Mix together sugar, coconut milk, water, oil, vinegar and vanilla, until smooth. Add to flour mixture and blend until combined.
- Pour batter into prepared cake pan. Bake 30-35 minutes or until toothpick inserted into cake comes out clean.
- Cool cake in pan on cooling rack 10 minutes. Remove from pan and place on cooling rack to cool completely.
- When cake is cool, slice into 2 even layers. Remove ice cream from freezer to soften, about 10 minutes.
- Line bottom and sides of 8-inch springform pan with parchment paper {should stick up above the top edge of pan}. If using 8-inch cake pan, line with plastic wrap. Make sure plastic wrap goes over edge, for easy removal.
- Scoop softened ice cream into mixing bowl. Fold diced strawberry into ice cream.
- Place one cake layer in bottom of prepared pan. Quickly spread evan layer ice cream onto cake layer. Top with second layer of cake.
- Spread Cocowhip onto cake. Immediately place cake into freezer. Freeze 4-6 hours, until set.
- When ready to serve, remove cake from freezer and lift out of pan. Unwrap cake and place on serving plate. Top with strawberries. Slice and serve.
This post is sponsored by So Delicious Dairy Free. All opinions are my own.
Strength and Sunshine says
Ah! No joke I just made my first ice cream cake today!!