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Strawberry Shortcake Ice Cream Cake

Indulge in No-Bake Strawberry Shortcake Ice Cream Cake Bliss

Experience the joy of Strawberry Shortcake Ice Cream Cake, a perfect no-bake dessert for summer gatherings.
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Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 8”-x-8” baking pan
  • Food processor

Ingredients
  

For the Crust

  • 24 cookies Golden Sandwich Cookies Substitute with any cookie of your choice for different flavor profiles.
  • 1/4 teaspoon Kosher Salt Optional, can be omitted for sweeter recipes.
  • 1/2 cup Butter (melted) Coconut oil can be used for a dairy-free option.

For the Ice Cream Layers

  • 2 pints Vanilla Ice Cream (slightly softened) Choose high-quality for the best flavor, or opt for non-dairy for a vegan version.
  • 2 pints Strawberry Ice Cream (slightly softened) Feel free to swap for other fruit flavors like mango or peach for a twist!

For the Topping

  • 1 cup Freeze-Dried Strawberries Adds texture and concentrated strawberry flavor; fresh strawberries can alter the cake's texture.
  • 12 cookies Remaining Golden Sandwich Cookies Blend with strawberries for a tasty crunch on top!

Instructions
 

Steps to Prepare

  • Line an 8”-x-8” baking pan with parchment paper, extending the paper over the edges for easy removal.
  • In a food processor, blend the golden sandwich cookies and kosher salt until fine. Add the melted butter and mix until it resembles wet sand. Press firmly into the bottom of the pan and freeze for 15 minutes to set.
  • Spread the softened vanilla ice cream evenly over the crust and return to the freezer for at least 30 minutes until firm.
  • Mix the softened strawberry ice cream with ½ cup of freeze-dried strawberries, then spread over the vanilla layer and freeze for another 30 minutes.
  • Blend the remaining sandwich cookies with the remaining freeze-dried strawberries and combine with the remaining vanilla ice cream. Layer on top of the strawberry layer and press gently for a nice finish.
  • Return the cake to the freezer for at least 4 hours to firm up completely.
  • Lift the cake out using the parchment overhang, cut into squares or rectangles, and serve.

Notes

Optional: Garnish with fresh strawberry slices and a dollop of whipped cream for an extra touch of elegance.
Keyword easy recipe, Ice Cream Cake, no-bake dessert, strawberry dessert, Strawberry Shortcake Ice Cream Cake, summer treat