Magical No-Bake Strawberry Shortcake Ice Cream Cake Delight
Experience the joy of summer with this delightful Strawberry Shortcake Ice Cream Cake that's easy to prepare and perfect for gatherings.
Equipment
- 8”-x-8” baking pan
- - Food processor
Ingredients
For the Crust
- 20 cookies Golden Sandwich Cookies Chocolate cookies can be substituted for a richer flavor.
- 1/4 tsp Kosher Salt A pinch elevates the sweetness.
- 1/2 cup Butter (melted) Use non-dairy butter if vegan.
For the Ice Cream Layers
- 5 1/2 cups Vanilla Ice Cream Should be slightly softened for easy spreading.
- 4 cups Strawberry Ice Cream Can be substituted with raspberry or blueberry ice cream.
- 1/2 cup Freeze-Dried Strawberries Fresh strawberries can be used but will affect texture.
For the Topping
- remaining Golden Sandwich Cookies Crushed into pea-sized pieces to mix with ice cream.
- Fresh Strawberries or Whipped Cream (optional) For garnish.
Instructions
Preparation
- Line the pan with parchment paper, leaving a 2" overhang to lift the cake out later.
- In a food processor, pulse the golden sandwich cookies and kosher salt into fine crumbs. Drizzle in the melted butter and pulse until it resembles wet sand.
- Press the cookie mixture firmly into the bottom of the lined pan and freeze for about 15 minutes.
- Beat the vanilla ice cream until smooth and spread it evenly over the chilled crust. Freeze for 30 minutes.
- Mix the strawberry ice cream with freeze-dried strawberries until combined, then spread it over the vanilla layer and freeze for another 30 minutes.
- Process remaining cookies and strawberries into crumbs, mix with leftover vanilla ice cream, then spread over the strawberry layer.
- Cover with plastic wrap and freeze for at least 4 hours. Cut into squares and serve.
Notes
Optional garnish with fresh strawberries or whipped cream can elevate presentation and flavor.