Ingredients
Scale
1 ½ cups All-purpose flour
½ cup Granulated sugar
½ cup Unsalted butter (cold, cubed)
Pinch of salt
3 cups Fresh strawberries (hulled, sliced)
¼ cup Granulated sugar (or to taste)
1 tablespoon Lemon juice
1.75 quarts Vanilla bean ice cream (softened)
2 cups Heavy cream (cold)
¼ cup Powdered sugar
1 teaspoon Vanilla extract
Fresh strawberries (sliced) as needed
Instructions
- Line a 9-inch springform pan with plastic wrap, leaving an overhang
- In a bowl, combine flour, granulated sugar, and salt. Cut in cold, cubed butter until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for 10-12 minutes, stirring halfway, until golden. Let cool
- In a saucepan, combine sliced strawberries, ¼ cup granulated sugar, and lemon juice. Cook over medium heat for 5-7 minutes until softened. Allow to cool
- Soften vanilla ice cream at room temperature for 15-20 minutes
- Press half of the crumble into the bottom of the prepared pan. Add half of the softened ice cream and spread evenly. Top with half the strawberry compote and swirl it i
- Freeze for 30-45 minutes to firm up
- Repeat with another layer of the remaining ice cream and strawberry swirl. Top with the rest of the crumble and press gently
- Cover tightly with plastic wrap and freeze for 6-8 hours or overnight
- Before serving, whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the cake and garnish with fresh strawberries
- Slice using a warm knife for clean cuts
Notes
Make ahead for stress-free entertaining; store tightly wrapped in the freezer.
For variations, consider different berry swirls or ice cream flavors.
- Prep Time: 30 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Gluten Free (with substitutions)
Nutrition
- Serving Size: 1 slice
- Calories: 500 kcal
- Sugar: 45 g
- Sodium: 120 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg