This Lemon Strawberry Ice Cream Cake is the perfect summer dessert! With a lemon Oreo crust, two ice cream layers, and fresh strawberries, it looks stunning and tastes just as incredible.
My husband requested an ice cream cake for his birthday last year. I’ve only had the ones with cake layers, and I was a little intimidated by that process.
But he said he preferred one with just a crust. Whew, so much easier!
While I tend to lean towards decadent chocolate desserts, my husband most often prefers fruit desserts. So I wasn’t surprised when he requested “some kind of berry ice cream cake, maybe with lemon”.
Since I couldn’t find lemon ice cream at the grocery store, I decided to make it from scratch. It’s basically a no-churn ice cream that you pour right on top of the other layers, then freeze.
It turned out even better than anticipated! Not only does it make a beautiful presentation, every bite is simply divine. My family finished off the whole in one sitting. It is so, so good!
HOW TO MAKE STRAWBERRY LEMON ICE CREAM CAKE
- PREP – Cut a round piece of parchment or waxed paper to line the bottom of a 9″ springform pan. Wash and dice the strawberries
- CRUST – In a food processor, finely crush the Oreos. Stir the melted butter into the crushed cookie mixture. Set aside 1 cup, then press the rest into the bottom of the springform pan. Place in the freezer.
- 1ST LAYER – Scoop the strawberry ice cream into a large bowl. Stir or mash it until it is soft. Spread over the cold crust. Combine the strawberries and jam; spread evenly over the ice cream. Return to the freezer.
- 2ND LAYER – Use an electric hand mixer to beat the cream until stiff peaks form. Beat in the sweetened condensed milk and lemon zest, then slowly beat in the lemon juice at low speed.
Pour over the berry mixture. Spread smooth with an offset spatula.
- FREEZE – Cover with plastic wrap and freeze for several hours, or overnight.
- SERVE – Remove the pan from the freezer and sprinkle the remaining crumb mixture over the top of the lemon layer.
Let the cake sit at room temperature for 10-15 minutes before slicing. I like to garnish with additional fresh berries.
Aren’t those layers gorgeous? My mouth is watering just remembering how good it was!
If you have any leftover ice cream cake, transfer it to an airtight container. It will last in the freezer for a couple of weeks.
VARIATIONS:
- You can use graham crackers instead of lemon Oreos if you prefer.
- If you really like lemon desserts, you could substitute lemon curd for the jam and berries.
- For an even fancier presentation, you can add a dollop of Cool Whip or even lemon whipped cream.
- If you have the time, you could make homemade strawberry ice cream instead of store bought.
MORE NO BAKE DESSERT RECIPES:
Yield: 12 servings
Lemon Strawberry Ice Cream Cake
This simple Lemon Strawberry Ice Cream Cake recipe is the perfect way to cool off on a hot summer day. Easy to make, but pretty enough for a special occasion!
Prep Time
25 minutes
Additional Time
6 hours
Total Time
6 hours 25 minutes
Ingredients
Crust/Topping
- 30 lemon Oreos
- 5 Tbsp salted butter, melted
Strawberry Layer:
- 1.5 quarts strawberry ice cream
- 1/2 cup strawberry jam
- 1/2 cup finely diced strawberries
Lemon Layer
- 2 cups heavy cream
- 14 oz can sweetened condensed milk
- 2 Tbsp fresh lemon zest
- 1/2 cup fresh lemon juice
Instructions
- Line the bottom of a 9″ springform pan with parchment or waxed paper.
- Finely crush the Oreos in a food processor. Stir in the melted butter.
- Set aside about a cup of the crumbs; press the remaining mixture into the bottom of the springform pan.
- Strawberry Layer – Take the ice cream out of the freezer and let it soften in a large bowl until it is spreadable. In the meantime, wash and dice the strawberries. Stir them into the jam.
- Press the ice cream onto the crust and level it with an offset spatula or spoon. Spread the strawberry jam mixture over the top. Cover with plastic wrap and place in the freezer.
- Lemon Layer – Beat the cream in a large mixing bowl with an electric mixer until stiff peaks form. Add the sweetened condensed milk and lemon zest; beat until smooth. Slowly beat in the lemon juice at low speed.
- Pour the lemon mixture over the berries. Cover and freeze for at least 6-8 hours, or until firm.
- To serve – Remove from the freezer 10-15 minutes before serving. Spread the reserved crumb mixture on top of the cake.
- Remove the cake from the pan. Cut into slices and garnish with additional diced strawberries if desired.
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 555Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 92mgSodium: 158mgCarbohydrates: 74gFiber: 7gSugar: 38gProtein: 9g
With fresh berries, two flavors of ice cream, and lemon crumbs, this Strawberry Lemon Ice Cream Cake is the perfect summer cake!