Strawberry Shortcake Ice Cream Cake

Looking for a delightful summer dessert that’s sure to impress? Look no further than this Strawberry Shortcake Ice Cream Cake! With layers of creamy ice cream, sweet strawberry sauce, and a crunchy vanilla cookie crust, this dessert is a crowd-pleaser. Here’s how you can make it at home.

Ingredients

Strawberry Sauce:

• 4 cups frozen strawberries (about 520g)
• 1 cup granulated sugar (200g)
• ½ cup water
• ½ cup heavy cream
• 2 tablespoons corn starch

Ice Cream Cake:

• 2 litres Chapman’s Strawberry Shortcake Ice Cream
• 3 cups crushed vanilla cookies
• ½ cup melted butter

Directions

Prep Time: 30 minutes (not including softening/freezing time)
Cooking Time: 10 minutes
Total Time: 40 minutes + freezing time
Kcal: 320 per serving
Servings: 12

Step 1: Prepare the Strawberry Sauce

1. In a medium pan, combine the frozen strawberries, granulated sugar, and water.
2. Simmer the mixture over medium-high heat until the strawberries soften.
3. Puree the mixture with an immersion blender for a smooth sauce or mash the strawberries for a chunkier texture.
4. Whisk together the heavy cream and cornstarch in a separate bowl.
5. Stir the cream and cornstarch mixture into the strawberry sauce to thicken it.
6. Let the sauce cool to room temperature.

Step 2: Prepare the Ice Cream Cake

1. Allow the Chapman’s Strawberry Shortcake Ice Cream to soften at room temperature for 30-45 minutes.
2. Mix the crushed vanilla cookies with the melted butter until well combined.
3. Line a 9″ or 10″ Springform pan with parchment paper for easy removal.
4. Press half of the cookie mixture firmly into the bottom of the pan to form the crust.
5. Spread half of the softened ice cream over the cookie crust.
6. Add a layer of the cooled strawberry sauce over the ice cream.
7. Repeat the layers: press the remaining cookie mixture, spread the remaining ice cream, and top with the rest of the strawberry sauce.
8. Freeze the cake for 6-8 hours or overnight to allow it to set completely.

Step 3: Serve and Enjoy

1. Remove the ice cream cake from the freezer about 10 minutes before serving to make it easier to cut.
2. Serve slices of the cake with a dollop of whipped cream and fresh strawberries on top for an extra touch of indulgence.

Tips and Tricks

• Substitute for Cornstarch: If you don’t have cornstarch on hand, you can use an equal amount of arrowroot powder or tapioca starch.
• Crust Variations: Try using graham crackers or chocolate cookies instead of vanilla cookies for a different flavor.
• Storage: Keep any leftover cake covered in the freezer for up to a week.

This Strawberry Shortcake Ice Cream Cake is perfect for any summer gathering or a special treat for your family. Enjoy the creamy, fruity layers and the satisfying crunch of the cookie crust in every bite!