This Frozen Strawberry Shortcake is so easy to make and delicious on a warm summer afternoon.
1 package (3 oz.) strawberry-flavored gelatin
1 1/2 cups boiling water
2 cups fresh strawberries, sliced
2 cups vanilla ice cream, slightly thawed
1 1/4 cups boiling water
1 (9-inch) prepared graham cracker crust
Addresses
Dissolve the gelatin in boiling water. Gradually add the vanilla ice cream. Stir until ice cream melts. Place the mixture in the freezer and chill until thick but not firm (about 25 minutes).
Fold the strawberries into the ice cream mixture. To mix into the prepared cake batter. Chill for up to 3 hours, or until firm. Garnish with whipped cream and pecan halves.
=> Ice Cream Cake Recipe: Easy Lemonade Ice Cream Cake
Here’s a new way to enjoy the taste of cool, refreshing lemonade. For a delicious variation, you can substitute lemonade for lemonade.
1 liter vanilla ice cream, softened
1 can (6 oz.) frozen lemonade concentrate
1 container (8 oz.) frozen whipped topping, thawed
1 prepared graham cracker crust (9 inches)
Addresses
Preheat oven to 350 degrees.
Bake the pie crust for 8 to 10 minutes, until light brown in color. Allow the crust to cool. Set aside.
In a large bowl, combine the ice cream, lemonade, and whipped topping. Blend until nice and creamy. Stop in the pie crust. Place in the freezer for 30 to 60 minutes.
=> Ice Cream Cake Recipe: Orange Dream Ice Cream Cake
This cake tastes a lot like the orange cream popsicles of your youth. Every bite reminds you of a lazy and warm summer day.
1 pint vanilla ice cream, softened
1 pint orange sherbet, softened
2 cups whipped topping
1 can (11 oz.) mandarin oranges
2 tablespoons coconut, toasted
1 prepared graham cracker crust (9 inches)
Addresses
Spread the softened ice cream on the prepared crust. Spread the softened sherbet over the ice cream. Freeze tart for up to 3 hours, or until firm. Take the cake out of the freezer and add the whipped topping on top. Freeze for another 30 minutes.
Before serving, remove the tart from the freezer and garnish with mandarin oranges and dusted toasted coconut.
=> Ice Cream Cake Recipe: Banana Split Ice Cream Cake
Here’s a winning ice cream cake recipe that will take top prize with your family and friends. It features strawberry ice cream, bananas, pineapple, pecans, cherries, and a chocolate crust.
2 bananas, sliced
1 liter strawberry ice cream, softened
1 can (20 oz.) crushed pineapple, drained
1 cup heavy whipping cream
1/4 cup walnuts, chopped (or use almonds)
1 (9-inch) chocolate cookie crumb cake crust (you can use a prepared crust instead)
1/4 cup maraschino cherries (optional)
Chocolate syrup (optional)
Addresses
To make a pie shell from scratch: Crush up the chocolate cookie crumbs and mix with 1/4 cup of the melted butter or margarine. Press crumb mixture into a 9-inch pie plate.
Place the sliced bananas in the bottom of the pie crust. Spread the strawberry ice cream over the bananas, evenly. Next, add the pineapple.
In a bowl, beat the cream until peaks form. Spread the whipped cream on top of the cake. Sprinkle with nuts. Freeze tart for up to 3 hours, or until firm. Garnish with cherries. Drizzle the chocolate syrup on top.
=> Ice Cream Pie Recipe: Pumpkin Ice Cream Pie
This Frozen Pumpkin Pie is a very pretty pie to serve at a holiday meal. You will definitely get repeat requests for this one.
cake edge
1 1/2 gingerbread cookies, crushed
1 spoon of sugar
1/4 cup butter, melted
pie filling
1 cup pumpkin puree
1 cup of white sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups frozen whipped topping, thawed
2 cups vanilla ice cream, softened
Addresses
Preheat oven to 300 degrees.
cake edge
In a bowl, combine the ginger crumbs and 1 tablespoon of the sugar; mix well. Add the melted butter. Press mixture into a 9-inch pie plate. Bake the dough for 15 minutes. let’s chill. Place the crust in the freezer for 1 hour to get it nice and firm. Take the pie crust out of the freezer and make the pie filling.
pie filling
In a medium bowl, combine the pumpkin, remaining sugar, salt, ginger, cinnamon, and nutmeg. Mix thoroughly. Add the whipped topping.
Spread the softened vanilla ice cream in the bottom of the pie crust. Pour the pumpkin pie mix over the ice cream. Freeze cake for up to 2 hours, until firm. Garnish with whipped topping and gingerbread cookies.