Ice cream cakes are already a treat, but this Strawberry Sundae Ice Cream Cake? Next level. Imagine layers of creamy strawberry, bubblegum, and vanilla ice cream mixed with fun textures like Pop-Tarts, jelly rolls, and oatmeal cookies. Sounds dreamy, right? This recipe isn’t just a dessert—it’s like a little party on a plate.
Fun fact: Did you know ice cream cakes go way back to 1700s England? And strawberry ice cream even made its appearance at President James Madison’s inaugural banquet. Historic and delicious! Whether it’s for a birthday, barbecue, or just because—this cake will absolutely steal the show.
Quick Info
- Active Prep Time: 1 hour
- Freezing Time: 4–6 hours (or overnight)
- Serves: 12–16 slices
- Difficulty: Intermediate (it’s all about layering and patience!)
Good news: You can make this ahead! Put it together up to two days in advance, pop it in the freezer, and frost it when you’re ready to serve.
What You’ll Need
Tools
- Four 8-inch round cake pans (fewer if you work in batches)
- Plastic wrap
- Offset spatula
- Large piping bag with a round tip
- Stand or hand mixer
Ingredients
For the Ice Cream Layers:
- 1.5L strawberry ice cream
- 1.5L pink bubblegum ice cream (or swap with cotton candy if needed!)
- 1.5L vanilla-bean ice cream
- 1 cup strawberry jam
- 3 strawberry cheesecake Drumstick ice cream cones (crushed)
- 2 strawberry Pop-Tarts (crumbled)
- 2 coconut jelly rolls (store-bought)
- 3 oatmeal cookies (crumbled)
- Strawberry sundae syrup (a few squeezes)
For the Pink Whipped Cream Frosting:
- 2½ cups heavy whipping cream (chilled)
- 2 tbsp water
- 2 tsp powdered gelatin
- ¼ cup sugar
- 1 drop pink food coloring (optional)
Optional Garnish:
- Sprinkles (because why not?)
How to Make It
Step 1: Prep the Ice Cream Layers
Start by lining your cake pans with plastic wrap, leaving enough extra on the sides to help lift the ice cream layers out later. Let all three tubs of ice cream soften slightly at room temperature—about 10 minutes should do the trick. Now it’s time to create the magic. In the first pan, spread a layer of bubblegum ice cream and gently press in the crushed Drumstick pieces. Pop it in the freezer to set. For the second layer, mix half the vanilla ice cream with strawberry jam and a few squirts of strawberry sundae syrup. Gently swirl the mixture, sprinkle crumbled Pop-Tarts on top, and freeze. Use the remaining vanilla ice cream for the next layer, swirling in more jam and syrup before topping it with crumbled oatmeal cookies. Finally, for the last layer, spread the strawberry ice cream evenly and press in slices of jelly rolls. Let all the layers freeze until firm.
Step 2: Assemble the Cake
Once all the layers are frozen solid, carefully lift each one out of its pan using the plastic wrap. Start stacking the layers on a plate or cake board. Begin with the bubblegum/Drumstick layer at the bottom, followed by the swirled vanilla/Pop-Tart layer, then the strawberry/jelly roll layer, and finally the vanilla/oatmeal cookie layer (inverted so it’s on top). When all the layers are stacked, wrap the entire cake tightly in plastic wrap and freeze it for at least 4–6 hours, or leave it overnight for the best results.
Step 3: Make Whipped Cream Frosting
To prepare the frosting, chill your mixing bowl and whisk attachment in the freezer for about 20 minutes. While they’re chilling, sprinkle the powdered gelatin over the water in a small, microwave-safe bowl and let it sit for 10 minutes to bloom. Once it’s ready, microwave the gelatin mixture for about 20 seconds to dissolve it completely. In the chilled mixing bowl, whip the cold heavy cream and sugar on medium speed until the mixture starts to thicken slightly. Gradually pour in the gelatin while continuing to whip. If you want a playful touch, add a drop of pink food coloring. Increase the mixer speed to medium-high and whip until medium-stiff peaks form. The frosting should be fluffy but stable enough to spread.
Step 4: Decorate
Now comes the fun part—decorating! Remove the cake from its plastic wrapping and place it on your cake board or serving plate. Using an offset spatula, frost the top and sides of the cake with the whipped cream, smoothing it out as best as you can. For a fun finish, gently press sprinkles along the bottom third of the cake, adding a pop of color. Use a piping bag with a round pastry tip to pipe decorative dollops of whipped cream around the top edge. Once decorated, place the cake back in the freezer for about an hour to ensure everything sets perfectly before serving.
Customize It!
- Vegan Version: Use plant-based ice cream and coconut whipped cream.
- Mix It Up: Swap bubblegum ice cream with chocolate or pistachio for a grown-up twist.
- Seasonal Spin: Add fresh strawberries in summer or peppermint syrup for the holidays.
Serving & Storing Tips
- How to Serve: Chill your plates before slicing the cake to keep it from melting too fast. Add some extra sprinkles or fresh berries on top for a pretty touch.
- Leftovers: Keep any uneaten cake tightly wrapped or in an airtight container in the freezer. It’ll stay good for up to a week!
- Make Ahead: Assemble your layers up to two days early, and just frost it on the day you’re serving.
This cake is colorful, nostalgic, and just plain fun. Trust me, both the kids and the grown-ups will be going back for seconds. So go ahead—give it a try. It’s a guaranteed crowd-pleaser!
