Strawberry Shortcake Ice Cream Cake Recipe
A strawberry shortcake ice cream cake offers a sliceable and shareable version of classic ice cream bars.
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Instructions
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Line a 9x9 inch baking pan with non-stick foil.
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Process 30 butter cookies until finely ground in a food processor.
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Combine the cookie crumbs with melted butter, then press into the pan bottom and freeze for 15 minutes to set.
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Spread softened vanilla ice cream over the crust; cover and freeze for 1 hour until firm.
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Mix softened strawberry ice cream with freeze-dried strawberries.
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Spread the strawberry mixture over the frozen vanilla layer; cover and freeze for 1 hour.
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Cover the top with thawed whipped topping.
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Crush the remaining 15 butter cookies and 3/4 cup freeze-dried strawberries in a bag to create a crumble.
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Sprinkle the crumble over the whipped topping; cover and freeze until the cake is firm, 4 to 6 hours or overnight.
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Remove the cake 10 minutes before serving, then lift with the foil, slide off the foil, and cut into squares.