Strawberry Shortcake Ice Cream Cake
A delightful dessert combining layers of vanilla and strawberry ice creams with golden sandwich cookie crumbs and freeze-dried strawberries, perfect for summer celebrations.
Ingredients
Crust
- 20 cookies golden sandwich cookies Divided, for crust and topping
- 1/4 teaspoon kosher salt
- 3 tablespoons butter, melted
Ice Cream Layers
- 5 1/2 cups vanilla ice cream, slightly softened Divided into layers
- 4 cups strawberry ice cream, slightly softened
- 1 1/2 cups freeze-dried strawberries Divided, for mixing in and topping
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 and salt into fine crumbs. Add the melted butter and pulse until the mixture resembles wet sand.
- Press this mixture evenly into the bottom of the prepared pan and freeze it for 15 minutes.
Layering the Ice Cream
- In a large bowl, mix 4 cups of vanilla ice cream until it’s velvety smooth. Spread this layer over the crust and freeze for at least 30 minutes more.
- In the same bowl, 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 Assembly
- Pulse the remaining 10 sandwich cookies and 1 cup of freeze-dried strawberries together until they form crumbs.
- Mix the remaining 1 1/2 cups of vanilla ice cream until smooth, then spread it over the strawberry layer, topping with the crumb mixture.
- Freeze until firm, at least 4 hours.
- Once frozen, lift the cake out of the pan using the parchment overhang. Cut into pieces and serve.
Notes
For extra flavor, consider adding fresh strawberries between layers or drizzling chocolate or caramel sauce over the top when serving.