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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!

Source: Everyday Food, June 2007
Total Time Prep Servings



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How would you rate this recipe?
  • 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!
  • slmayo9330391
    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.

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