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Strawberry Shortcake Ice Cream Cake
Meet the best summer dessert: Strawberry Shortcake Ice Cream Cake! Layers of whipped cream, soft cake and fresh strawberries combine to create this delicious, perfect treat for warm days and special occasions. Ready to make your summer a little sweeter? Like strawberries make your world go round, share them to brighten a friend’s day and share your ideas for your go-to dessert!
Ingredients:
30 golden sandwich cookies, divided
1/4 tsp. kosher salt
3 tbsp. butter, melted
5 1/2 c. vanilla ice cream, slightly softened, divided
4 c. strawberry ice cream, light
1 1/2 c. freeze dried, split
Preparation:
Prepare the pan: Line the bottom and sides of a 20 x 20cm baking tray with baking paper, leaving a 5cm space on each side.
Cookie Dough: In a food processor, blend 20 Golden Sandwiches and a pinch of salt. Press firmly into the bottom of the prepared mold and freeze for 15 minutes.
Vanilla Ice Cream: Mix 4 cups of vanilla ice cream in a large bowl until smooth and pour over the cooled ice cream. Place in the freezer for at least 30 minutes.
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Strawberry slice: Blend strawberry ice cream in a spoon until smooth. Stir in ½ cup freeze dried. Share the vanilla stick on top. Wait at least 30 minutes.
Top: Puree remaining 10 sandwich crumbs and remaining 1 cup dry-aged bread crumbs in a food processor until pea-sized pieces.
Last part: Mix the remaining 1.5 cups of vanilla ice cream in a bowl until smooth and spread over the strawberries. Sprinkle cookies and strawberry pieces evenly over top and press to seal.
Chill: Freeze for at least 4 hours or until firm, or cover and freeze for up to 1 week. Remove the cake from the mold with baking paper. Using a sharp knife, cut into 9 squares or 12 rectangles and serve.
Total time: 5 hours 457
Production: 9 – 12 portions
