Must try cake recipe
Must try cake recipe! is a easy American recipe that serves 8. 350 calories per serving. Recipe by Justine's Kitchen on YouTube.
Prep: 30 min | Cook: 2 hrs | Total: 2 hrs 45 min
Cost: $52.51 total, $6.56 per serving
Ingredients
- 1 9‑inch cake Strawberry Cake (store‑bought or homemade, crumbled)
- 1 pint Chocolate Ice Cream (half‑melted for easier mixing)
- 16 oz Cool Whip (whipped topping, kept cold until used)
- 1 box (3.4 oz) Cheesecake Pudding Mix (instant mix, prepared according to package directions with milk)
- 6 pieces Chocolate‑Covered Strawberries (for garnish; can substitute with fresh strawberries or sprinkles)
- 1 tbsp Sprinkles or Chopped Nuts (optional decorative topping)
Instructions
Crumble the Strawberry Cake
Break the 9‑inch strawberry cake into small pieces and place them in a large mixing bowl. Use your hands or a fork to crumble the cake into fine crumbs.
Time: PT5M
Melt and Mix Chocolate Ice Cream
Take the pint of chocolate ice cream out of the freezer and let it sit at room temperature for about 5 minutes until it softens, then stir gently to achieve a half‑melted consistency. Add the softened ice cream to the cake crumbs and mix until evenly combined.
Time: PT5M
Form the Ice Cream Cake Base
Press the cake‑and‑ice‑cream mixture firmly into the bottom of the springform pan, smoothing the surface with the spatula to create an even layer.
Time: PT5M
Prepare the Cool Whip Cheesecake Frosting
In a separate bowl, combine the 16 oz of Cool Whip with the cheesecake pudding mix (prepared according to package instructions). Whisk until the mixture is smooth and fluffy.
Time: PT5M
Frost the Cake
Spread the Cool Whip cheesecake frosting evenly over the chilled ice‑cream cake base, using the spatula to create a smooth finish.
Time: PT5M
Freeze Until Set
Place the assembled cake in the freezer and let it set completely, at least 2 hours.
Time: PT2H
Decorate and Serve
Remove the cake from the freezer, unmold it, and top with chocolate‑covered strawberries (or sprinkles/nuts). Slice with a warm knife for clean cuts and serve immediately.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 4 g
- Carbohydrates
- 45 g
- Fat
- 18 g
- Fiber
- 2 g
Dietary info: Vegetarian, Not vegan
Allergens: Dairy, Eggs, Gluten, Nuts (optional garnish)
Ingredient Substitutions
- Instead of Strawberry Cake: Vanilla sponge cake with fresh strawberries, Store‑bought strawberry shortcake
- Instead of Chocolate Ice Cream: Chocolate frozen yogurt, Chocolate gelato
- Instead of Cool Whip: Homemade whipped cream, Non‑dairy whipped topping
- Instead of Cheesecake Pudding Mix: Instant cheesecake flavored pudding, Plain vanilla pudding mix with a splash of lemon juice
- Instead of Chocolate‑Covered Strawberries: Fresh strawberries, Chocolate shavings
- Instead of Sprinkles or Chopped Nuts: Coconut flakes, Crushed candy
Equipment Needed
- Mixing Bowl
- Spatula
- Springform Pan (9‑inch)
- Freezer
- Measuring Cup
- Knife
Critical Steps — Do Not Skip
- Crumbling the strawberry cake to a fine texture
- Achieving a half‑melted consistency for the chocolate ice cream
- Pressing the base firmly so it holds together
- Fully mixing the Cool Whip and cheesecake pudding without lumps
- Freezing the cake for at least 2 hours to set
Chef Tips from the Video
- For extra strawberry flavor, fold a handful of fresh diced strawberries into the frosting.
- Use a silicone spatula for smoother frosting application.
- If you prefer a richer chocolate flavor, substitute part of the chocolate ice cream with chocolate ganache.
Troubleshooting
Base falls apart when slicing.
Press the base more firmly and ensure the ice cream is not fully melted; a firmer texture helps it hold together.
Frosting becomes watery.
Make sure the Cool Whip is kept cold and the pudding mix is fully dissolved; if needed, add a tablespoon of powdered sugar to thicken.
Cake is too hard after freezing.
Let the cake sit at room temperature for 5‑10 minutes before slicing to soften slightly.
Storage
Refrigerator: Can be kept in the refrigerator for up to 3 days, covered tightly.
Freezer: Best stored in the freezer for up to 1 month; wrap well to avoid freezer burn.
Room temperature: Do not store at room temperature for more than 30 minutes; the frosting will melt.
Make-Ahead Tips
- Prepare the cake base and frosting a day ahead and keep it covered in the freezer.
- Garnish with strawberries just before serving to keep them fresh.
Frequently Asked Questions
What is the cultural significance and history of Strawberry Chocolate Ice Cream Cake in American summer desserts?
Ice cream cakes have been a staple of American celebrations since the early 20th century, offering a cool, indulgent treat for hot weather gatherings. The combination of fruit cake and chocolate ice cream reflects the classic pairing of strawberries and chocolate that became popular in the 1950s.
What are the traditional regional variations of ice cream cake in the United States?
In the Midwest, ice cream cakes often feature layers of vanilla ice cream and chocolate fudge, while the South favors fruit‑based layers like peach or strawberry. This recipe blends the popular strawberry cake base with chocolate ice cream, a common East‑coast twist.
What occasions or celebrations is Strawberry Chocolate Ice Cream Cake traditionally associated with in American culture?
Ice cream cakes are popular for birthdays, graduations, summer picnics, and Fourth of July celebrations because they can be made ahead and served chilled, making them ideal for outdoor events.
What authentic traditional ingredients are used in a classic American ice cream cake versus acceptable substitutes?
Traditional ice cream cakes use store‑bought cake layers, vanilla or chocolate ice cream, and whipped topping. Acceptable substitutes include homemade sponge cake, frozen yogurt, or non‑dairy whipped toppings for dietary needs.
What other American desserts pair well with Strawberry Chocolate Ice Cream Cake?
Serve it alongside fresh fruit salads, lemon bars, or a simple vanilla bean custard for a balanced dessert spread. A light sparkling lemonade also complements the richness of the cake.
What are the most common mistakes to avoid when making Strawberry Chocolate Ice Cream Cake?
Common errors include over‑melting the ice cream, which makes the base too soft, and under‑mixing the frosting, leading to lumps. Also, insufficient freezing time will cause the cake to collapse when sliced.
Why does this recipe use half‑melted chocolate ice cream instead of fully melted chocolate?
Half‑melted ice cream provides a creamy texture while retaining some structure, allowing the base to hold together without becoming a soupy mess. Fully melted chocolate would lose the ice‑cream’s lightness and make the base too dense.
Can I make Strawberry Chocolate Ice Cream Cake ahead of time and how should I store it?
Yes, assemble the cake up to the frosting step, cover tightly, and freeze for at least 2 hours. After frosting, keep it wrapped in plastic and store in the freezer; it will stay fresh for up to a month.
What texture and appearance should I look for when the base is ready?
The base should be firm enough to hold its shape when pressed, with a smooth, slightly glossy surface from the melted ice cream. It should not be crumbly or overly soft.
How do I know when the Strawberry Chocolate Ice Cream Cake is fully set and ready to decorate?
After at least 2 hours in the freezer, the frosting will feel firm to the touch and the cake will not wobble when the pan is gently shaken. If it still feels soft, give it additional freezing time.
What does the YouTube channel Justine's Kitchen specialize in?
The YouTube channel Justine's Kitchen specializes in quick, family‑friendly recipes that require minimal equipment, focusing on desserts and comfort foods that can be prepared with everyday pantry items.
What is the cooking philosophy and style of the YouTube channel Justine's Kitchen?
Justine's Kitchen emphasizes simplicity, accessibility, and seasonal ingredients, often demonstrating no‑bake or one‑pan methods that make cooking approachable for home cooks of all skill levels.
Last updated: August 19, 2026
