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Delicious Strawberry Shortcake Ice Cream Cake with layers of strawberry ice cream and cookie topping.

Strawberry Shortcake Ice Cream Cake

An easy-to-make dessert that features layers of vanilla and strawberry ice cream over a crunchy strawberry cookie base, perfect for celebrations or just because.
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Prep Time 30 minutes
Total Time 5 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Ice Cream Layers
  • 1 quart Vanilla ice cream, softened Let sit at room temperature for easier spreading.
  • 1 quart Strawberry ice cream (or frozen yogurt) Make sure it is softened for easy spreading.
Crunch Topping
  • 16 oz Golden sandwich cookies or vanilla wafers Crushed into sandy crumbs.
  • 1 cup Freeze dried strawberries Adds classic crunch flavor.
  • 3 tbsp Butter, melted To help the crumbs cling.
Toppings
  • 1 cup Whipped topping or homemade whipped cream For the final topping layer.
  • optional Strawberry jam For extra strawberry flavor.

Method
 

Preparation of Crunch Topping
  1. Crush the cookies into sandy crumbs in a zip bag using a rolling pin.
  2. Add the crushed freeze dried strawberries and melted butter; stir to combine until it looks like pink speckled crumbs.
Layer Assembly
  1. Press half of the cookie crumble mixture into the bottom of the 9-inch springform pan and freeze for 10 minutes.
  2. Spread the softened vanilla ice cream over the crumb base and smooth the top, then freeze for 30 to 45 minutes.
  3. Add the softened strawberry ice cream layer, swirling in strawberry jam if desired, then freeze for 1 to 2 hours.
  4. Spread whipped topping over the top and sprinkle the remaining strawberry crunch crumbs, pressing them lightly to stick.
  5. Freeze the cake for at least 4 hours, but overnight is preferred.

Notes

Store tightly wrapped to avoid freezer odors. Best enjoyed within 3 to 5 days for optimal texture.