OMG guys. Believe me when I say, no one hates cutesy, confusing acronyms more than me and yet here I am saying O.M.G because I am so excited about this recipe. Really the reason I don't like acronyms is because I usually have no idea what they mean. TFW? Had to google that one just this morning (for those likewise afflicted, it means 'that feel when...', just thought I'd save you an embarrassing google search there). But anyways, OMG this ice cream cake.
I had the idea for this back in like January. When the temperature was similar to a freezer, the sun hadn't come out in 20 days and the thought of ice cream cake was enough to make me collapse into a pile of snow and frozen tears because it was definitely not the time to make and post a strawberry ice cream cake. And so I waited and waited, kind of forgot about it, remembered and finally made it!
If there ever was a month to get your ice cream cake on, it's May. My sister and I have birthdays that are very close together and so May was the time of combined birthday parties, matching outfits and the mandatory Dairy Queen ice cream cake. Let's all just take a moment to acknowledge that there are few things better than a Dairy Queen ice cream cake. Especially when you're 7. Or 23.
But when you are not near a Dairy Queen or you want your ice cream cake to go the more strawberry flavored/waffle cone crusted route or you just want to straight up show off and wow everyone with a homemade ice cream cake, it's actually very simple to make at home. All thanks to the secret weapon of no-churn ice cream. I posted a recipe last year for malted strawberry no-churn ice cream and this cake is the exact same process, just poured on top of a crust. No churn ice cream is made of whipped cream folded into sweetened condensed milk. It could not be simpler, requires no fancy ice cream maker and can be customized in a gazillion different ways. The cream can be infused with things like vanilla bean, tea, spices or fresh herbs (mint!). And the condensed milk can be mixed with more solid things like melted chocolate, fruit purees or espresso powder. After the two are combined you can mix in anything from nuts to cookie dough to fresh fruit, stick it the freezer and have ice cream ready in 6 hours. Or less if soft-serve texture is your thing.
I kept the flavors in the ice cream very simple, which is how I like my strawberry ice cream. Pureed strawberries are mixed into the base and diced strawberries are added in at the end. But you can absolutely spice it up. Add malt powder, chocolate chunks, roast the strawberries. You can't go wrong. But whichever way you choose to go, do not skip the waffle cone crust.
The crust is made the same way as a graham crust, but with crushed up waffle cones subbed in for graham crumbs. It is the perfect, crunchy, toasty bottom for this cake because really, what is ice cream without the cone?
Oh and one final caveat, this cake, and no-churn ice cream in general, is a MELTER. If definitely does not need time sit out and thaw. Just remove from the freezer, slice and eat (quickly). And if you try to make it pose for photos and your entire camera is covered in melted ice cream, well that's just your own darn fault. Oops.
Strawberry Ice Cream Cake with Waffle Cone Crust
Makes one 10" ice cream cake
Note: The one bummer about homemade strawberry ice cream is that the berries tend to become ice chunks pretty quickly. If you are not serving this right away, I would recommend soaking the berries in a mixture of sugar and alcohol (vodka is best because it's flavorless) before adding them to the ice cream.
- 1 7oz. box waffle cones, broken into pieces
- 2 tbsp. brown sugar
- 6 tbsp. butter, melted
- 2 cups heavy whipping cream
- 1 14 oz. can sweetened condensed milk
- 1 tsp. vanilla
- 1 lb. strawberries, diced
| Instructions |
Preheat oven to 350. Line the bottom of a 10" springform pan with parchment paper and spray with non-stick spray. You can also line the sides with foil for easier removal, but I found that it came out pretty easily without it.
In the bowl of a food processor, pulse the waffle cones and brown sugar until finely ground. Add melted butter and pulse until combined. Transfer crust to the prepared pan and press firmly into an even layer in the bottom of the pan. Bake 10 minutes. Remove from oven and let cool completely.
Meanwhile, set aside 1 cup of the diced strawberries. Place the remaining strawberries in a blender and puree until smooth.
In a large bowl, whisk the condensed milk, strawberry puree and vanilla until combined.
In the bowl of stand mixer fitted with the whisk attachment beat the cream until it forms stiff peaks. Gently fold the whipped cream into the strawberry mixture until incorporated. Fold in the remaining cup of strawberries.
Pour the ice cream on top of the cooled crust. Smooth into an even layer and freeze until firm, at least 6 hours. Top with additional strawberries or crumbled waffle cones. Or some hot fudge, if you think ahead more than I do.