New This Month

Inside-Out Strawberry Ice Cream Cake


To give ice cream the right consistency for spreading, soften it at room temperature, about 30 minutes, or microwave it on high in 10-second increments, testing for softness in between. Don't overdo it: You want it spreadable, not soupy!

  • Prep:
  • Total Time:
  • Servings: 12

Source: Everyday Food, June 2007


  • 8 tablespoons (1 stick) unsalted butter, plus more for pan
  • 1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup sugar
  • 3 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup low-fat buttermilk
  • 1 cup fresh strawberries, hulled and finely chopped
  • 1 tablespoon seedless raspberry jam
  • 3 pints vanilla ice cream, softened


  1. Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.

  2. With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition until incorporated; mix in vanilla. With mixer on low speed, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture. Mix just until smooth (do not overmix).

  3. Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 30 to 40 minutes. Cool 15 minutes in pan; turn cake out onto a rack, and let cool completely. Using a long serrated knife, halve cake horizontally.

  4. While cake is cooling, combine strawberries and jam in a medium bowl.

  5. Line sides of a 9-inch springform pan with a strip of waxed paper; wrap outside of pan with plastic wrap. Center bottom half of cake in pan, cut side up.

  6. Spread 1 1/2 pints ice cream over top and down around sides. Spread strawberry mixture on ice cream, leaving a 1-inch border. Set top half of cake over it.

  7. Spread remaining ice cream over top and down around sides of cake. Tap cake on counter to help ice cream settle. Smooth top, and freeze until firm, at least 6 hours or, covered, up to 2 weeks. To serve, remove plastic from pan, unmold cake, and peel off waxed paper. Let cake rest at room temperature for 15 minutes before slicing.

Reviews Add a comment

  • Rad
    14 JUL, 2014
    I love this recipe
  • zaira2000
    14 JUL, 2014
    My family liked the twist with this cake. It took some time to get the consistency for the ice cream, but it was great!
  • slmayo
    6 JUN, 2013
    We loved this cake, my husband and family all love Strawberries, Ice Cream and cake when you put this combination together was a wonderful experience. Thank you Martha
  • billymj52
    11 JAN, 2013
    please explain how to frost the sides of the cake while the cake is in the pan. thank you.
  • soapylulu
    9 AUG, 2010
    This turned out AMAZING!!!! It is a bit time consuming and like detroiterchick said you have to plan a bit in advance but it's worth it. Plus you can actually make it days a head of any event since the finished result is frozen.
  • Chinwag
    26 MAY, 2010
    I'm just wondering why the plastic wrap is needed on the outside of the pan?
  • detroiterchick
    28 JUL, 2009
    This is a wonderful dessert and was well-received. Just plan accordinlgy, as I found it to be quite time consuming.
  • spatola
    20 AUG, 2008
    This was excellent!
  • MsMarnetta
    21 NOV, 2007
    I mix my ice cream and fruit, put it in a lined pan and freeze it. Once the cake is cooled and ready for the icing, I pop out the ice cream and place it on top of the cake layer. It fits perfectly and is easy to frost.