Description
A delicious no-bake Strawberry Shortcake Ice Cream Cake that layers golden cookie crust, creamy vanilla ice cream, and strawberry ice cream mixed with freeze-dried strawberries, topped with crunchy cookie and strawberry crumbs for a perfect summer treat.
Ingredients
Scale
Crust
- 20 golden sandwich cookies
- 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
- 10 golden sandwich cookies (remaining from total 30 cookies)
Instructions
- Prepare pan and crust: Line the bottom and sides of an 8″x8″ baking pan with 2 sheets of parchment paper, leaving a 2″ overhang on each side for easy removal later. In a food processor, blitz 20 golden sandwich cookies together with 1/4 teaspoon kosher salt until they become fine crumbs. Add 3 tablespoons of melted butter and pulse until the mixture reaches the texture of wet sand. Press the cookie crumb mixture evenly into the bottom of the prepared pan and place it in the freezer for 15 minutes to set.
- Vanilla ice cream layer: In a large bowl, soften 4 cups of vanilla ice cream and mix until smooth. Spread this evenly over the partially frozen cookie crust. Freeze the pan for at least 30 minutes more to firm up the layer.
- Strawberry ice cream layer: Using the same bowl, soften 4 cups of strawberry ice cream and stir in 1/2 cup of freeze-dried strawberries. Spread this mixture over the vanilla layer and return the pan to the freezer for another 30 minutes.
- Topping crumb preparation: Pulse the remaining 10 golden sandwich cookies along with the remaining 1 cup of freeze-dried strawberries in the food processor until they form pea-sized crumbs, creating a textured topping.
- Final vanilla layer and topping: Soften the remaining 1 1/2 cups of vanilla ice cream and mix until smooth. Spread this layer over the strawberry ice cream. Evenly sprinkle the cookie and freeze-dried strawberry crumbs over the top, pressing down gently to ensure they adhere well.
- Freeze and serve: Freeze the whole cake for at least 4 hours or until completely firm. Optionally, cover and store in the freezer for up to 1 week. When ready to serve, lift the cake out using the parchment paper overhang and cut into 9 squares or 8 rectangular pieces with a sharp knife.
Notes
- Make sure ice cream is softened but not melted for easier spreading.
- Use parchment paper with overhang to easily lift the ice cream cake out of the pan.
- Freeze thoroughly between each layer to maintain clean layers.
- Freeze-dried strawberries add a lovely concentrated strawberry flavor and crunchy texture.
- Store leftovers covered in the freezer for best freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: strawberry shortcake, ice cream cake, summer dessert, no bake dessert, frozen treat, strawberry ice cream, vanilla ice cream, cookie crust
