Description
This Strawberry Shortcake Ice Cream Cake is a symphony of flavors and textures, combining the classic summer taste of strawberries with the cool, creamy delight of ice cream, all nestled between layers of crunchy vanilla cookie crumbs. It’s a luxurious dessert that promises to transport you to a blissful state with every bite. The vibrant strawberry sauce, made from scratch, adds a fresh and tangy contrast to the sweet ice cream, making it an irresistible treat for any occasion.
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
Instructions
Strawberry Sauce: In a medium pan, combine strawberries, sugar, and water. Simmer over medium-high heat until berries soften. Puree with an immersion blender or mash for a chunkier texture. Whisk cream and cornstarch, stir into the sauce to thicken, then cool to room temperature.
Ice Cream Cake: Let ice cream soften for 30-45 minutes. Mix crushed cookies and melted butter. Line a 9″ or 10″ Springform pan with parchment paper for easy removal. Press half the cookie mixture into the pan, top with half the ice cream, and a layer of strawberry sauce. Repeat layers, freeze for 6-8 hours or overnight. Serve with whipped cream and fresh strawberries.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 320