This Strawberry Shortcake Ice Cream Cake is a show-stopping strawberry dessert! Made with crushed shortbread cookies, strawberry shortcake ice cream, and homemade strawberry sauce, it's a no bake dessert everyone will love!
Keyword ice cream cake, strawberry dessert
Prep Time 30minutes
Cook Time 10minutes
Total Time 40minutes
Author Ashley Fehr
4cupsfrozen strawberries(about 520g)
Ice Cream Cake
2litresChapman's Strawberry Shortcake Ice Cream
3cupscrushed vanilla cookies
In a medium pan, add the strawberries, sugar and water. Bring to a simmer over medium-high heat, stirring often, and cook until berries are softened.
Puree in the pan with an immersion blender (or mash with a potato mashed for a chunkier texture).
Whisk together cream and corn starch. Stir into strawberry sauce to thicken slightly.
Pour into a medium bowl and set aside to cool to room temperature (this can be done the day before, or use the fridge or freezer to speed up the process).
Ice Cream Cake
Remove ice cream from the freezer to soften for 30-45 minutes before assembly.
In a large bowl, combine crushed cookies and melted butter.
Place a piece of parchment paper in the bottom of a 9 or 10" Springform pan (I used a 9") by opening the sides and clamping the paper in the bottom. This is optional but allows for easy removal.
Place half of the cookie mixture in the bottom of the pan and press into place.
Top with half of the ice cream, and cover with a thin layer of strawberry sauce.
Repeat layers one more time to fill the pan: crumbs (press down gently), ice cream (use the remaining), and drizzle strawberry sauce on top. The pan will be full, that is fine.
Place on a flat shelf in the freezer for 6-8 hours or overnight, until completely frozen.
Remove from freezer 10-15 minutes before serving, garnishing with whipped cream and fresh strawberries if desired.