Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Strawberry-Vanilla Ice Cream Cake 3.5 (12) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 12, 2021 Print Rate It Share Share Tweet Pin Email Servings: 8 It may seem like a strange pairing, but balsamic vinegar complements the flavor of sweet strawberries in this simple ice cream cake. You're welcome to make your own ice cream, but in this case, we're big fans of using our favorite store-bought vanilla ice cream. Ingredients 2 pints strawberries, washed and trimmed ¼ cup sugar 1 ½ tablespoons balsamic vinegar 1 28-ounce carton vanilla ice cream Vanilla cookies, for serving Directions Puree the strawberries with the sugar and balsamic vinegar. Line an 8 x 8-inch glass plate with plastic wrap. Pour in the strawberry mixture and freeze until barely firm, about 2 hours. Meanwhile remove the ice cream from the freezer to soften up. Spread the softened ice cream over the firm puree and cover. Freeze until both are firm. To serve, turn out onto a platter, flip to place strawberries on bottom, and cut in squares. Serve each square with a vanilla cookie. Rate it Print