Strawberry Shortcake Ice Cream Cake Recipe
This Strawberry Shortcake Ice Cream Cake is a delightful layered dessert combining a crispy cookie crust, creamy vanilla and strawberry ice cream layers, and a crunchy topping of freeze-dried strawberries and cookie crumbs. Perfect for summer gatherings or an indulgent treat, this no-bake cake is easy to assemble and sure to impress with its harmonious strawberry and vanilla flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 5 hours (including freezing times)
- Yield: 8 to 9 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Crust
- 30 golden sandwich cookies, divided
- 1/4 tsp kosher salt
- 3 tbsp butter, melted
Ice Cream Layers
- 5 1/2 cups vanilla ice cream, slightly softened, divided
- 4 cups strawberry ice cream, slightly softened
Toppings
- 1 1/2 cups freeze-dried strawberries, divided
Instructions
- Prepare the Pan: Line the bottom and sides of an 8″-x-8″ baking pan with 2 sheets of parchment paper, leaving a 2″ overhang on each side to facilitate easy removal of the cake later.
- Make the Crust: In a food processor, blitz 20 golden sandwich cookies and kosher salt until they form fine crumbs. Add melted butter and pulse until the mixture resembles wet sand in texture. Press the crumb mixture evenly into the bottom of the prepared pan to form the crust, then freeze for 15 minutes to set.
- First Ice Cream Layer: In a large bowl, mix 4 cups of vanilla ice cream until smooth and spread this layer evenly over the partially frozen crust. Freeze the pan for at least 30 minutes to allow this layer to firm up.
- Strawberry Ice Cream Layer: Using the same bowl, stir the strawberry ice cream until smooth. Then fold in 1/2 cup of the freeze-dried strawberries. Spread this strawberry ice cream mixture evenly over the vanilla ice cream layer and freeze for another 30 minutes.
- Prepare Topping Crumbs: Pulse the remaining 10 golden sandwich cookies along with the remaining 1 cup of freeze-dried strawberries in the food processor until pea-sized crumbs form. These will add texture and flavor to the cake topping.
- Top Ice Cream Layer and Assembly: In the same bowl, mix the remaining 1 1/2 cups vanilla ice cream until smooth and spread it over the strawberry ice cream layer. Evenly sprinkle the cookie and freeze-dried strawberry crumbs on top, pressing down gently to help them stick to the ice cream.
- Freeze and Serve: Freeze the assembled cake for at least 4 hours or until completely firm. For longer storage, cover and freeze for up to 1 week. To serve, lift the cake out of the pan using the parchment paper overhang and cut into 9 square or 8 rectangular pieces with a sharp knife.
Notes
- For best results, allow ice cream to soften slightly at room temperature before mixing and spreading to ensure smooth layers.
- Line the pan with parchment paper to help easily remove the ice cream cake without melting.
- Freeze between layering steps to help maintain clean layers.
- The cake can be stored in the freezer for up to one week when properly covered.
- Use a sharp knife warmed in hot water and wiped dry for cleaner cuts.
Keywords: Strawberry shortcake, ice cream cake, no-bake dessert, frozen dessert, layered ice cream cake, summer dessert
