Ice Cream Cake

Ice Cream Cake always fits right in, whether it's a weekend hangout, birthday bash, or just a hot day that calls for something cool to eat. This classic dessert is simple to assemble and layers up into something that looks way more impressive than the effort it takes—definitely low stress and high reward. It's perfect for freezing, so you can make it ahead or freeze leftovers—if you're lucky enough to have any—to enjoy later. No baking skills = no problem; just a little time, a few basic ingredients, and a freezer are all you need.

Print Recipe Pin Recipe [btn-google-source]

Prep Time: 20

Freezing time: 4

Total Time: 4 20

Servings:

Calories: 310kcal

Ingredients

2 cups heavy cream
½ cup powdered sugar
2 teaspoons vanilla extract
18-20 graham crackers
2 -3 pints vanilla ice cream
1 cup strawberry jam
2 cups sliced fresh strawberries
Whipped cream to serve
Fresh strawberries to serve

US Customary - Metric

Video

[adthrive-in-post-video-player video-id="BXc1E6oP" upload-date="2025-10-16T13:28:59+00:00" name="Simple Ice Cream Cake Recipe" description="A cold, creamy dessert that's perfect for birthdays or hot summer days." player-type="default" override-embed="default"]

Instructions

Line a 9-inch square baking pan with parchment paper, leaving some overhang for easy removal.
In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
2 cups heavy cream, ½ cup powdered sugar, 2 teaspoons vanilla extract
Arrange a layer of graham crackers in the bottom of the pan. Spread half of the vanilla ice cream over the crackers.
18-20 graham crackers, 2 -3 pints vanilla ice cream
Add half of the whipped cream, swirling in half of the strawberry jam and half of the sliced strawberries.
1 cup strawberry jam, 2 cups sliced fresh strawberries
Repeat with another layer of graham crackers, followed by the remaining ice cream and whipped cream. Swirl in the remaining jam and scatter more strawberries on top.
Cover the cake with plastic wrap and freeze for at least 4 hours, or until firm. Remove from the freezer and lift the cake out using the parchment paper.
Let it sit for 5 minutes before slicing. Top with whipped cream and fresh strawberries before serving.
Whipped cream, Fresh strawberries

Notes

Lining the Pan Properly: Don’t skip the parchment paper. It helps you lift the entire cake out of the pan without any sticking or breaking.
Soft Peaks Are Key: Whip the cream until soft peaks form—not stiff. This keeps the texture light and makes it easy to layer.
Layer Neatly: Keep each layer even so the cake slices well. Press the graham crackers gently into place so they hold together as the base.
Soften the Ice Cream Slightly: Let your ice cream sit out for about 5–10 minutes before spreading. It makes layering much easier and won’t tear up the graham crackers.
Swirl Gently: When you add the jam, don’t mix it too much. A few swirls with a butter knife give you that pretty marbled effect without losing the flavor contrast.
Freeze Until Firm: Give it plenty of time in the freezer to set fully. This is what helps the layers hold together when you slice.
Warm the Knife: Run your knife under hot water and wipe it dry before cutting. It makes slicing through the frozen layers much cleaner.
Add Toppings Before Serving: Add extra whipped cream and fresh berries just before serving so they look and taste their best.

Nutrition