Strawberry Shortcake Ice Cream Cake
A delightful dessert combining the rich sweetness of vanilla ice cream with fresh strawberries atop a crunchy cookie crust, perfect for any occasion.
Ingredients
For the crust
- 30 pieces golden sandwich cookies, divided Provides a sweet and buttery base
- 1/4 teaspoon kosher salt To enhance flavors
- 3 tablespoons butter, melted For a rich, moist crust
For the ice cream layers
- 5.5 cups vanilla ice cream, slightly softened Offers creamy texture
- 4 cups strawberry ice cream, slightly softened Bursts with fruity flavor
- 1.5 cups freeze-dried strawberries, divided Adds unique crunch and tartness
Instructions
Preparation
- Line the bottom and sides of an 8 x 8-inch baking pan with parchment paper, leaving a 2-inch overhang on each side.
- In a food processor, blitz 20 golden sandwich cookies with kosher salt into fine crumbs.
- Pour in the melted butter and pulse until the mixture resembles wet sand. Press evenly into the bottom of the pan and freeze for 15 minutes.
Layering
- Mix 4 cups of vanilla ice cream until velvety smooth and spread this layer over the cooled crust. Freeze for 30 minutes.
- Mix the strawberry ice cream until creamy. Stir in 1/2 cup of freeze-dried strawberries, then spread over the vanilla layer and freeze for another 30 minutes.
Final Layer
- Pulse remaining 10 sandwich cookies and 1 cup of freeze-dried strawberries into fine crumbs.
- Mix the remaining 1.5 cups of vanilla ice cream until smooth. Spread over the strawberry layer and top with the crumb mixture.
- Freeze the cake for at least 4 hours or up to 1 week.
Serving
- Lift the cake out of the pan using the parchment paper and slice into pieces to serve.
Notes
Ensure that ice creams are slightly softened before layering for easier spreading. Be patient with freezing times for proper texture.