Strawberry Ice-Cream Cake

Delectable and flavorsome strawberry ice-cream served as a cake for making it extra-special & adorable!

Time: Preparation: 20 minutes Freezing: 6-8 hours


Serves: 8-10

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  1. 12-15 strawberries (washed & stems removed)
  2. 1/2 cup double cream
  3. 1/2 cup unsweetened evaporated milk
  4. 1 tablespoon corn flour
  5. 4 tablespoons powdered sugar or to taste
  6. 1 tablespoon chopped pistachios for garnishing


  1. Combine 6 strawberries, sugar & corn flour in a blender jug and blend them till smooth without adding any water.
  2. Pour this mixture in a thick-bottomed pan and cook on medium heat while stirring continuously. The mixture will start turning thick. Continue cooking till it starts leaving the sides of the pan. Transfer it to a dish and let it cool to room temperature.
  3. Once cooled, combine this strawberry puree with cream and evaporated milk in the blender jug and blend till smooth. Add 3 strawberries and blend for a few seconds.
  4. Pour this mixture in a loose bottomed cake tin. Cut the remaining strawberries vertically into thin slices and garnish them on the top. Sprinkle some chopped pistachios.
  5. Cover the tin with a plate or lid and put in the freezer for 8 to 10 hours.
  6. Take it out of the freezer 15 minutes before serving. Dip a knife in hot water and run it around the edges of ice-cream cake. Unmould the ice-cream cake and cut it into equal slices to serve.

Recipe Tips:

If you do not have a loose bottom cake tin, you can use a normal cake tin or any other container of your choice. Loose-bottom cake tin makes it easier to unmould the ice-cream as a cake.

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