Strawberry Caramel Ice Cream Cake

Sweet, juicy Ontario strawberries combined with ice cream and parfait toppings makes for a refreshing yet decadent dessert- ideal for any special gathering.  Freezing Time: 4 hours

Recipe Tags:

Freezing Time: 4 hours

Preparation Time:

Servings: 12

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  • 1-1/2 cups (375 mL) graham wafer crumbs
  • 1/3 cup (75 mL) butter, melted
  • 3 tbsp (45 mL) granulated sugar
  • 2-1/2 cups (625 mL) pureed Ontario Strawberries
  • 1/2 cup (125 mL) mashed Ontario Strawberries
  • 6 cups (1.5 L) vanilla ice cream, softened
  • 1/2 cup (125 mL) caramel sundae syrup
  • 1/2 cup (125 mL) toasted chopped walnuts or pecans
  • Ontario Strawberries (whole or halved) 


In bowl, combine graham wafer crumbs, butter and 1 tbsp (15 mL) of the sugar; remove 1/2 cup (125 mL) and set aside. Press remaining crumb mixture firmly into bottom of 9-inch (23 cm) nonstick springform pan.

In bowl, combine puréed and mashed strawberries and remaining 2 tbsp (25 mL) sugar. Remove 1-1/2 cups (375 mL); cover and refrigerate until serving or for up to 24 hours.

In large bowl, combine ice cream and remaining berry mixture; spoon half into prepared crust. Smooth top and sprinkle with reserved graham crumb mixture and walnuts; drizzle with caramel syrup. Spoon remaining ice cream on top and smooth surface. Cover and freeze for 4 hours or until firm, or for up to 4 days. 

To serve, top cake with strawberries in centre. Slice cake into wedges and drizzle with strawberry sauce.

Tips:  Purée strawberries in blender or food processor. To mash strawberries use a potato masher or large serving fork. Pick only the best ripe strawberries and wash them just before eating.

Nutritional information

1 Serving:

  • Protein: 5 grams
  • Fat: 16 grams
  • Carbohydrate: 42 grams
  • Calories: 325
  • Fibre: 2 grams
  • Sodium: 185 mg