Strawberry Shortcake Ice Cream Cake
Strawberry ice cream, whipped cream and fresh berries make this strawberry shortcake ice cream cake impossible to resist. All you have to do is assemble the layers - no baking involved - for the perfect no-bake summer treat.
Servings 12 people
- 20 vanilla sandwich cookies , such as Golden Oreos
- 1/4 cup unsalted butter , melted
- 2 pints strawberry ice cream , softened
- 3/4 cup heavy whipping cream*
- 8-10 large strawberries , cored and cut into pieces
Line a 9x9 inch square pan* with aluminum foil, leaving an overhang around the sides.
Crush the cookies (wafers and filling) either in a food processor, or in a ziploc bag crushing them with a wooden spoon.
Mix together the crushed cookies and melted butter.
Press the mixture into the bottom of the prepared pan.
Spoon the ice cream over top top of the cookie crust and smooth the top.
Cover the pan and place in the freezer for at least an hour before serving.
When ready to serve, whip the cream until peaks form.
Spread the whipped cream over top of the ice cream and top with chopped berries.
*Feel free to use 1 1/2 cups whipped topping instead. Thaw the whipped topping, then spread over top of the ice cream layer.
**Recipe can also work in an 8x8 inch pan, as long as the sides are high. If if the sides are less than 2 inches, you will just need to use a little bit less ice cream.