Decadent Strawberry Shortcake Ice Cream Cake for Summer Bliss
A must-try no-bake Strawberry Shortcake Ice Cream Cake that combines nostalgia and convenience, perfect for summer gatherings.
Equipment
- 8”-x-8” baking pan
- food processor
- - Mixing bowl
Ingredients
For the Crust
- 20 cookies Golden Sandwich Cookies Crushed finely to create a sturdy base.
- 1 teaspoon Kosher Salt Enhances the flavor of the crust.
- ½ cup Butter (melted) Can substitute with coconut oil for a dairy-free version.
For the Ice Cream Layers
- 5.5 cups Vanilla Ice Cream Ensure it is slightly softened for easy spreading.
- 4 cups Strawberry Ice Cream Offers a fresh fruity flavor.
- ½ cup Freeze-Dried Strawberries Adds texture and an intense strawberry flavor.
For the Topping
- 10 cookies Crushed Golden Sandwich Cookies Used for topping to add extra crunch.
Instructions
Preparation
- Prepare the Pan: Line an 8”-x-8” baking pan with parchment paper, leaving a 2” overhang.
- Make the Crust: Combine 20 golden sandwich cookies with kosher salt in a food processor until crumbly. Add melted butter and mix until it resembles wet sand. Press into the bottom of the prepared pan and freeze for 15 minutes to set.
- Layer Vanilla Ice Cream: Soften 5 ½ cups of vanilla ice cream until spreadable and spread over the chilled cookie crust. Freeze for at least 30 minutes.
- Add Strawberry Layer: Soften 4 cups of strawberry ice cream and fold in ½ cup of freeze-dried strawberries. Spread over the vanilla layer and freeze for another 30 minutes.
- Prepare Crumb Topping: Crush the remaining 10 sandwich cookies with leftover freeze-dried strawberries until pea-sized.
- Final Layer: Soften remaining vanilla ice cream slightly, spread over the strawberry layer, and sprinkle the crumb topping. Press down gently and freeze for at least 4 hours.
- Serve: Lift the cake out of the pan using the overhanging parchment paper and slice into squares or rectangles.
Notes
Optional: Pair with fresh strawberries or whipped cream for an extra delightful treat.