Strawberry Shortcake Ice Cream Cake
Strawberry Shortcake Ice Cream Cake is a layered frozen dessert made with strawberry ice cream, crushed cookies, and whipped topping. It’s creamy, fruity, and delightfully easy to prepare—a perfect summer showstopper!
Ingredients
- 1 (16 oz) package golden sandwich cookies (like Golden Oreos), crushed
- 1/2 cup melted butter
- 1.5 quarts strawberry ice cream, softened
- 1.5 quarts vanilla ice cream, softened
- 2 cups fresh strawberries, sliced
- 1 (8 oz) container whipped topping (Cool Whip)
- Optional garnish: extra crushed cookies and strawberries
Instructions
- Mix crushed cookies with melted butter until evenly coated. Press half into the bottom of a 9x13-inch pan.
- Spread softened strawberry ice cream evenly over the crust. Freeze for 30 minutes.
- Add a layer of vanilla ice cream on top, followed by sliced strawberries.
- Sprinkle remaining cookie crumbs over the top and press lightly.
- Spread whipped topping evenly across the surface.
- Freeze for at least 4–6 hours, or overnight, until firm.
- Garnish with crushed cookies and strawberries before serving.
Notes
- Let ice cream soften slightly before layering for easier spreading.
- Use homemade shortcake crumbs for an authentic flavor.
- Substitute strawberry sorbet for a dairy-free option.
- Freeze overnight for perfect sliceable texture.
- Store covered in the freezer for up to one week.