The jingle of the ice cream truck coming up near the community pool is one of the most pleasant sounds to hear during the long, hot summer days. The strawberry shortcake novelty bar, which consisted of a mix of strawberry and vanilla ice cream covered in shortcake crumbs, was the most popular treat among the smart youngsters. After all this time, it’s likely that something even better has been discovered: Strawberry Shortcake Ice Cream Cake. It’s the ideal way to cap off Fourth of July celebrations or to serve at a casual poolside gathering. As with many icebox cakes, this one is a great make-ahead dessert since it may be assembled days before it is served.
Strawberry Shortcake Ice Cream Cake features all of the flavor and texture of those delicious bars in a handmade ice cream cake form, and it couldn’t be simpler to make. Golden sandwich cookies (such as Golden Oreos) will be used to make the basis of the cake as well as the crumb topping. There is no need to scrape out the cream insides since they will assist in keeping the base together. What if you don’t have a food processor? It’s not an issue. To smash the cookies, place them in a plastic bag and roll them with a rolling pin.
Pro tip: Before cutting each piece of cake, run a chef’s knife under hot water to ensure that each slice is clean. This also enables you to reduce the total number of servings by one or two if you’re consuming it over the course of a week.
Use the same proportions to create a variety of flavor combinations with this recipe. For example, you might make a chocolate-pistachio version, a peanut butter-banana one, and so on. Simply change out the cookie and ice cream tastes in equal parts to get the desired result.
Strawberry Shortcake Ice Cream Cake
30 golden sandwich cookies
1/4 tsp. kosher salt
3 tbsp. melted butter
5 1/2 c. vanilla ice cream
4 c. strawberry ice cream
1 1/2 c. freeze-dried strawberries
- Prepare an 8″x8″ baking pan by lining the bottom and edges with parchment paper, leaving a 2″ overhang on each side of the pan.
- 20 golden sandwich cookies and a pinch of salt should be ground into fine crumbs in a food processor. Pulse in the melted butter until the crumbs have the consistency of wet sand, about 30 seconds. Press the mixture evenly onto the bottom of the prepared pan and place it in the freezer for fifteen minutes.
- In a large mixing bowl, whisk together 4 cups of vanilla ice cream until smooth. Spread over a partly frozen pie crust and freeze for 30 minutes. Continue to freeze for at least another 30 minutes.
- Strawberry ice cream is mixed in the same basin until it is smooth. 12 cup freeze-dried strawberries should be added at this point. Spread on top of the vanilla layer. Continue to freeze for another 30 minutes.
- In a food processor, pulse the remaining 10 sandwich cookies and the remaining 1 cup of freeze-dried strawberries until they are the size of peas till they form crumbs.
- In the same dish, whisk together the remaining 1 12 cups of vanilla ice cream until smooth, then spoon over the strawberry layer to finish it off. Sprinkle the crumbs over the top in a uniform layer, pushing them down to ensure they adhere.
- Freeze for at least 4 hours or until the mixture is solid, or cover and freeze for up to 1 week in advance. Using the paper overhang, carefully lift the cake out of the pan. Cut the mixture into 9 square or 12 rectangle pieces with a sharp knife and serve.