Description
Strawberry Shortcake Ice Cream Cake is a refreshing, layered dessert made with vanilla and strawberry ice cream, cookie crust, and freeze-dried strawberries.
Ingredients
Scale
- 30 golden sandwich cookies, divided
- 1/4 tsp kosher salt
- 3 Tbsp butter, melted
- 5 1/2 cups vanilla ice cream, slightly softened, divided
- 4 cups strawberry ice cream, slightly softened
- 1 1/2 cups freeze-dried strawberries, divided
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang.
- Pulse 20 golden sandwich cookies and kosher salt in a food processor until fine. Add melted butter and pulse to combine.
- Press the mixture into the bottom of the pan and freeze for 15 minutes.
- In a bowl, smooth 4 cups of vanilla ice cream and spread it over the frozen crust. Freeze for 30 minutes.
- In the same bowl, smooth strawberry ice cream and fold in 1/2 cup freeze-dried strawberries. Spread over vanilla layer and freeze for another 30 minutes.
- Pulse remaining 10 cookies and 1 cup freeze-dried strawberries in a food processor until crumbly.
- Mix remaining 1 1/2 cups vanilla ice cream until smooth and spread over the strawberry layer. Sprinkle cookie-strawberry crumbs on top and press lightly.
- Cover and freeze for at least 4 hours or up to 1 week before serving.
Notes
- Use only slightly softened ice cream to avoid melting layers.
- Allow each layer to freeze completely before adding the next.
- Dip knife in warm water when cutting for cleaner slices.
- Store leftovers wrapped in plastic in an airtight container to avoid freezer burn.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Strawberry Shortcake Ice Cream Cake, summer dessert, no bake ice cream cake, layered frozen cake, strawberry vanilla dessert