Strawberry Ice Cream Cake

What's red and white and delicious all over?!!

This ice cream cake! That's what!

From the vanilla chocolate chip graham cracker crust to the delicious, fresh strawberry topping you'll fall so in love with this cake you won't even mind the extra six million calories it packs on! Lol

And if you want to learn how to make it, read on!

LEVEL: So easy a caveman could do it.
PREP TIME: 5 mins
COOK TIME: 10-15 mins
REFRIGERATE: 4 hours
MOMMY METER: Kid-friendly! Let them help!

What You'll Need:
For the crust:
1/2 Pack of Graham Crackers
1/2 Tsp of Vanilla Extract
1/2 Tsp of Almond Extract
1 Cup of Semi Sweet Chocolate Chips (Optional)
1 Tsp of Brown Sugar
4 Tbsp of melted Butter

For the Filling:
About one quart of ice cream (whichever flavor you like)

These are all optional, to pretty it up a bit
10 Fresh Strawberries
Chocolate Syrup
Strawberry Syrup

Tools:
Freezer bag
Rolling Pin
Springform Pan
Mixing Bowl
Spatula

Steps:


1 Preheat your oven to 350 degrees.

2. Place graham crackers in freezer bag and be sure it is sealed.

3. Using the rolling pin, grind the crackers up until they look like sand.

 

4. Pour graham crackers in a mixing bowl, add in brown sugar, butter, vanilla and almond extract and chocolates if you wish. Stir.                                                               

There should be no grainy, dry crackers like in photo one. All of it should be moist like picture two. This will help it stick springform pan.

WHAT IS A SPRINGFORM PAN, YOU ASK? THIS BABY RIGHT HERE!

It has a drop-out bottom that allows you to easily remove the cake. This is done by opening/closing a clasp on the side of the pan.

OPEN.

CLOSE.

5. In the springform pan, pack the graham cracker crumbs along the side first, using your hands or a spatula to keep it in place. Repeat for the bottom of the pan. Its easier to start with the sides and do the bottom last.

This is a crust with chocolate chips:

This is one without:

6. Bake crust for about 13 mins.

7. Allow to cool on a cooling rack for 15 minutes.

  Add in ice cream and level off with spatula. Cut strawberries in quarters.

Refrigerate for at least four hours.


You can cut strawberries into quarters for decoration. Add strawberries and toppings as you desire and go to town!!!

TIP: To make your own strawberry sauce cut up about one cup of fresh strawberries, grab a 1/4 fo granulated sugar, 2 tsp of vanilla extract and about 2 cups of water (the amount you use depends on how dark you want your sauce to be; the darker you want the sauce the less water you should use). Boil the ingredients on low to medium heat until the sauce darkens to your liking (mine was about 7 mins). You can garnish with the strawberries or just eat 'em!

Eat Away!

Prima