Best Strawberry Ice Cream Cake Recipe



During the long, hot summer days, few things are better than hearing the tinkle of the ice cream truck stopping alongside the community pool. Smart kids knew the best treat was the Strawberry Shortcake Novelty Bar, with its combination of strawberry and vanilla ice cream coated in shortcake crumbs. Now, it’s possible something better has been invented: Strawberry Shortcake Ice Cream Cake. It’s the perfect end to 4th of July parties or served at a casual pool party. Like all ice cream cakes, this is an ideal make-ahead treat since you can assemble it days before eating.

Strawberry Shortcake Ice Cream Cake has all the best about these bars in a homemade ice cream cake version, and it couldn’t be easier. You will use Golden Sandwich Cookies (such as Golden Oreos) to form the base and crumb topping. It is not necessary to scrape the inside of the cream, they will help the base to stay together. No food processor? No problem. Use a plastic bag and a rolling pin to crush the cookies.

Pro tip: For clean slices of cake, run a chef’s knife under hot water before cutting each piece. It also allows you to cut only one or two servings from the whole batch if you eat it throughout the week.

If you want to mix up the flavors in this recipe, you can use the same proportions to try a chocolate-pistachio version, a peanut butter-banana version, etc. Simply swap cookie and ice cream flavors in equal proportions.

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9 – 12


Preparation time:





Total time:






golden sandwich cookies, divided

5 1/2 tsp.

vanilla ice cream, slightly softened, divided

4 bed.

strawberry ice cream, slightly softened

1 1/2 tsp.

freeze-dried strawberries, divided

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  1. Line the bottom and sides of an 8″ x 8″ baking dish with parchment paper, leaving a 2″ overhang on each side.
  2. In a food processor, grind 20 golden sandwich cookies and salt into fine crumbs. Add the melted butter and pulse until the crumbs have the texture of wet sand. Press evenly into bottom of prepared pan and freeze for 15 minutes.
  3. In a large bowl, stir 4 cups of vanilla ice cream until smooth and spread onto a partially frozen crust. Freeze at least 30 minutes more.
  4. In the same bowl, mix the strawberry ice cream until smooth. Stir in ½ cup freeze-dried strawberries. Spread over the vanilla layer. Freeze 30 more minutes.
  5. Blend the remaining 10 sandwich cookies and the remaining cup of freeze-dried strawberries in the food processor until they form pea-sized crumbs.
  6. In the same bowl, stir the remaining 1 ½ cups vanilla ice cream until smooth and spread over the strawberry layer. Sprinkle the crumbs evenly over the top, pressing down to make sure they stick.
  7. Freeze at least 4 hours or until firm, or cover and freeze for up to 1 week. Take the cake out of the mold using the paper wallet. With a sharp knife, cut into 9 square pieces or 12 rectangular pieces and serve.

Wipe the knife between cut slices for cleaner, better looking cuts.

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strawberry shortcake ice cream cake


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