Strawberry ice cream cake with a graham cracker crust. It’s gluten free, no bake, effortless to make and so good! Just some vanilla ice cream, strawberry jam, the easy crust and loads of extra strawberries. You’ll want to make this!
After years of living gluten free I’d never thought to make an ice cream cake until now! This recipe is for anyone who’s felt left out and skipped cake at the party, or just assumed ice cream cake was off limits. It’s simple, and so delicious, makes me happy and yes … it’s 100% gluten-free.
The best part? There’s no ice cream maker or even cake mix, or even a special occasion needed. Just your favourite store bought gluten free vanilla ice cream and a homemade strawberry jam that takes just minutes to make. That’s it. And the result is something magical.
This strawberry ice cream cake is layered in one pan, with no baking required. Whether you’re new to gluten free living or just craving a nostalgic treat, this ice cream cake delivers happiness and deliciousness in every bite.
Ingredients For this Strawberry Ice Cream Cake:
Vanilla Ice Cream
Store-bought gluten-free vanilla ice cream: Saves time and guarantees a creamy, consistent base …. just check the label to be sure it’s gluten free. I used Chapmans ice cream.
Graham Cracker Crumbs
I used Kinnikinnick style graham cracker crumbs that are certified gluten free.
Butter
To bind the crumbs and combined, give a delicious flavour and texture to the crust
Fresh Strawberries
One medium sized container of strawberries to create a quick and easy jam. Alternatively you could use a store bought jam, but I recommend this homemade version for flavour. Plus, add more sliced strawberries to the middle of the cake and the top for the maximum strawberry taste.
Cornstarch or tapioca starch
This is needed to thicken the jam to mix well with the ice cream layer.
Tips for a Successful Strawberry Ice Cream Cake
1. Use slightly softened ice cream
Let the vanilla ice cream sit out for about 10 minutes so it’s easy to spread but not melted. This helps it layer smoothly and hold its shape when frozen again.
2. Pack the crust firmly
Use the bottom of a flat measuring cup or glass to press the graham cracker crust evenly and tightly into the pan. Don’t forget to save a couple of tablespoons of the crumbs for the topping.
3. Line your pan
Line the bottom of your pan with parchment paper for easy removal and clean slices.
5. Freeze in layers if needed. This depends upon your daytime temperature and it may not be necessary.
If the temperature is too warm and between making the layers (e.g., crust – ice cream – jam – more ice cream), freeze each for 10 minutes before adding the next. This helps prevent melting and blending.
5. Freeze well before slicing
Freeze the finished cake for at least 4–6 hours (or overnight) before serving. This helps the jam set and the cake slice cleanly.
6. Use a hot knife to slice
Dip a sharp knife in hot water, wipe it dry, then slice. Clean the knife between cuts for neat pieces.
7. Keep it covered
Wrap well with plastic or store in an airtight container to avoid freezer burn and keep flavours fresh.
Strawberry Ice Cream Cake
Equipment
- 1 8 x 8 springform square pan or a round spring form pan
Ingredients
For the strawberry jam
- 1 1/2 cups fresh strawberries hulled and chopped
- 3 tbsp sugar
- 1/2 tsp cornstarch sub with tapioca starch if needed
- 1 tbsp water
For the crust
- 300 g graham cracker crumbs I used Kninnikinnick
- 110 g melted butter
For the filling
- 8 cups vanilla ice cream (approximate amount)
- 1-2 cups sliced fresh strawberries
Instructions
- Line the bottom of an 8-inch square, or round spring form pan with parchment paper.
For the strawberry jam
- To a medium saucepan add one and a half cups of strawberries with the 3 tablespoons of sugar. Cook on medium to low heat for about 5 minutes or until soft, while occasionally stirring. Mash the strawberries.
- Make a paste with the cornstarch and water. Add the paste into the strawberries and cook for another 5 minutes, while continually stirring.
- Cool completely. It should be thick, not runny – this helps it combine well with the second half of the vanilla ice cream layer.
For the crust
- In a medium bowl add the butter to the crumbs and mix well.
- Press most of the mixture firmly into the bottom of the pan using the bottom of a measuring cup or your hands. Save 2 to 3 tablespoons of the crumbs for the topping.
For the filling
- Scoop about 9 large scoops (4 cups) of vanilla ice cream onto the crust. Flatten and spread it into an even layer.
- Slice some strawberries and lay them on top of the vanilla ice cream
- In a medium bowl add the second half of the vanilla ice cream, and the cooled strawberry jam. Mix to combine then add on top of the sliced strawberry layer.
- Cover the top of the cake and freeze for at least 4 hours, or until well frozen.
- Remove the cake from the freezer. Top with sliced strawberries and the remaining graham cracker crumbs. Remove the cake from the pan Let sit 5 minutes.
- Slice and enjoy immediately.
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