Strawberry “Ice Cream” Cake

Strawberry “Ice Cream” Cake

Sssshhh … don’t tell kids this delicious dessert is actually just good-for-them yogurt and fruit with a few graham crackers and waffle cones thrown in for crunch.

  • 12Servings


  • 15 full graham crackers
  • 5 waffle cones
  • 1 20-oz. bag whole frozen strawberries
  • 1 32-oz. container honey-flavored Greek yogurt
  • 2 Tbs. honey


1 Line 9-inch springform pan with parchment paper, and set aside.

2 Pulse graham crackers in food processor with 1 to 2 tsp. water until crumbly and moist. Transfer to bowl.

3 Pulse waffle cones in food processor until crumbly. Transfer to separate bowl.

4 Bring strawberries to a simmer in small saucepan over medium heat. Simmer 5 to 10 minutes, or until soft and liquid starts to fill bottom of pan. Cool completely.

5 Stir together yogurt and honey. Set aside.

6 Press graham cracker crumbs on bottom of prepared springform pan. Spread half of yogurt, then half of strawberries, then half of crumbled waffle cones in pan. Repeat layering, ending with a sprinkling of waffle cones. Freeze at least 3 hours, or until frozen. Let sit at room temperature 1 hour before serving.

Nutrition Information

  • Calories: 250
  • Carbohydrate Content: 39 g
  • Cholesterol Content: 10 mg
  • Fat Content: 8 g
  • Fiber Content: 2 g
  • Protein Content: 6 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 107 mg
  • Sugar Content: 25 g