Strawberry Vanilla Ice Cream Cake

A perfect dessert for Norwegian Constitution Day

An ice cream cake is both impressive and easy to make, the perfect dessert for your Syttende Mai feast.

Kristi Bissell
Taste of Norway Editor
The Norwegian American

An ice cream cake makes a stunning centerpiece for any summer celebration and is the perfect dessert for your Norwegian Constitution Day feast. After all, May 17 is the one day when everyone, young and old alike, can eat as much ice cream as they want.

And while they might look impressive, ice cream cakes are surprisingly easy to make. And the best part?  You can make your ice cream cake several weeks in advance of the event and have it ready and waiting for you in the freezer. This is definitely a dessert recipe you will want to have in your collection for the busy summer party season!

This particular cake features a golden cookie crust followed by a layer of vanilla ice cream, a layer of homemade strawberry filling, and finally a layer of strawberry ice cream. Because the crust doesn’t require baking and we are using store bought ice cream, this project is largely one of assembly. The only component that requires cooking is the strawberry filling, which comes together quickly and easily on the stovetop.

Expert tips and tricks

While this recipe couldn’t be simpler, I do have a few tips and tricks for ice cream cake success every time:

Use a 9-inch springform pan that has sides that are at least 3 inches high. These pans are often used for making cheesecakes and are very useful to have in your bakeware collection. The sides of this round pan are actually a removable collar of sorts. Simply undo the latch, and the collar opens up and releases from the cake. The sides can then be easily lifted up and around the dessert, and you are left with a gorgeous layered ice cream cake, no flipping or difficult removal from the pan required.

Once you’ve made the crust and patted it in the pan, cover it with plastic wrap and freeze it briefly before you begin layering the ice cream. This will create a sturdier crust and make it easier to spread the ice cream around without getting any crumbs mixed into the ice cream layer.

Take the time to soften your ice cream before attempting to assemble the cake. The easiest way to do this is to place the ice cream in the refrigerator for an hour or so. This gentle technique will leave you with soft, spreadable ice cream that hasn’t melted to the point that it is too soupy to mold into a cake shape.

Invest in a small offset spatula to evenly spread the ice cream. This is a tool you will return to again and again and is a small investment that will pay big dividends in your baking future.

Freeze each layer of ice cream (and strawberry filling) thoroughly before starting the next layer. This will help keep the layers distinct from one another and create a prettier final result.

Variations

The options for varying this recipe are only limited by the combinations of ice creams and fillings you can imagine.  You can also use regular Oreos rather than the Golden Oreos for a chocolaty crust, which would, incidentally, be fabulous with this strawberry vanilla ice cream combination.

I hope this delicious ice cream cake finds its way onto your Syttende Mai celebration table and that you can enjoy many variations throughout the summer!

Strawberry Vanilla ICE CREAM CAKE

INGREDIENTS:

  • 1 quart strawberries, stemmed, hulled and cut into quarters, plus more for decorating the top
  • 3 tbsp. sugar
  • Pinch of salt
  • 1 tsp. cornstarch
  • 1 tbsp. cold water
  • 24 Golden Oreos
  • ½ cup unsalted butter, melted
  • 1 quart vanilla ice cream, softened
  • 1 quart strawberry ice cream, softened
  • Krumkake or ice cream cone, optional

INSTRUCTIONS:

  1. Combine the strawberries, sugar, and a pinch of salt in a medium saucepan over medium-low heat. Cook, stirring occasionally, until the strawberries are soft and syrupy, about 15 minutes. Combine the cornstarch with the cold water. Stir until the cornstarch has dissolved.  Pour the cornstarch and water mixture into the strawberries.  Continue cooking until the strawberries have thickened slightly. Remove from the heat and cool completely before using the strawberry filling in the ice cream cake.
  2. Meanwhile, place the Oreos in the work bowl of a food processor. Process until ground into crumbs. Drizzle the butter over the cookie crumbs and pulse to combine.  Transfer the cookie mixture to a 9-inch springform pan and press evenly over the bottom. Cover with plastic wrap and freeze until firm.
  3. Spread the softened vanilla ice cream in an even layer over the cookie crust. Cover with plastic wrap and freeze until firm. Evenly spread the cooled strawberry filling over the top of the vanilla ice cream layer. Cover with plastic wrap and freeze until firm. Repeat with the strawberry ice cream layer and cover the finished ice cream cake tightly. Freeze until ready to serve.
  4. Just before serving, decorate the top with fresh strawberries. You can use a krumkake cookie, which is an attractive—and very Norwegian—option! You can also use an ice cream cone in place of the krumkake, crushed Oreos, or even whipped cream. Slice and serve immediately!

Photos by Kristi Bissell

Also see: Ice cream, ice cream, ice cream … and more! in the May 2023 issue of The Norwegian American.

This article originally appeared in the May 2023 issue of The Norwegian American.

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Kristi Bissell

Kristi Bissell is the founder of True North Kitchen, a Nordic food blog designed for the American home cook. She enjoys creating recipes that celebrate her Scandinavian heritage and that approach traditional Nordic ingredients in a modern, fresh and approachable way. Kristi is a native of Minneapolis and currently resides in Omaha, Neb. When she’s not cooking and baking in her cozy kitchen, Kristi teaches private and corporate yoga classes and leads Scandinavian cooking and baking workshops. For more information, visit her blog, www.true-north-kitchen.com.