Contents
- 1 Summer’s Sweetest Memory
- 2 My First Kitchen Surprise
- 3 Why The Flavors Sing
- 4 A Slice of History
- 5 Ingredients:
- 6 How to Make Strawberry Shortcake Ice Cream Cake
- 7 Make It Your Own
- 8 Serving Your Masterpiece
- 9 Storing Your Ice Cream Cake
- 10 Fixing Common Problems
- 11 Your Questions, Answered
- 12 A Sweet Summer Treat
- 13 Easy Homemade Strawberry Shortcake Ice Cream Cake
Summer’s Sweetest Memory
I remember my first taste of strawberry shortcake ice cream cake. The cold, sweet cream met crunchy, buttery cookie crust. It was pure summer joy on a plate. That first bite made me a believer. Ever wondered how to make summer magic in your own kitchen?
My First Kitchen Surprise
My first try had a funny moment. I almost used the whole bag of cookies. The crust was extra thick but delicious. It taught me that cooking is an adventure. Mistakes often lead to the best new family traditions.
Why The Flavors Sing
The vanilla and strawberry ice cream layers are cool and smooth. They sit on a crunchy, golden Oreo cookie base. The strawberry gelatin adds a fun, fruity punch. It all comes together in a perfect bite. Which flavor combo surprises you the most in this treat?
A Slice of History
This cake is a twist on classic American desserts. It combines strawberry shortcake with homemade ice cream cake. These treats were popular at summer picnics. *Did you know ice cream cakes became popular in the 1970s?* They were a new way to celebrate. What is your favorite birthday dessert? Share your stories with me.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Golden Oreo cookies | 30 cookies | Divided into 18 and 12 cookies |
| Salted butter | 6 tablespoons | Melted and divided into 4 tbsp and 2 tbsp |
| Strawberry gelatin powder | 1 ½ tablespoons | |
| Vanilla ice cream | 2 cups | Blue Bell brand |
| Strawberry ice cream | 2 cups | Blue Bell brand |
| Whipped topping | 4 ounces | Thawed |
How to Make Strawberry Shortcake Ice Cream Cake
Step 1First, make the crust. Crush 18 golden Oreos into fine crumbs. Mix them with 4 tablespoons of melted butter. Press this mix firmly into a pan. (Hard-learned tip: Freeze the crust solid before adding ice cream). Freeze the pan for 20 minutes. Step 2
Next, create the strawberry crunch. Crush the last 12 cookies coarsely. Stir strawberry gelatin powder into 2 tablespoons of melted butter. Toss this with the cookie chunks. Bake this mix for 10 minutes, then let it cool completely. Step 3
Now, build your layers. Soften the vanilla ice cream slightly. Spread it over your frozen crust. Freeze this layer until it is firm again. Repeat with the strawberry ice cream on top. Step 4
Finish with the final toppings. Spread whipped topping over the strawberry layer. Sprinkle your baked strawberry crunch all over the top. Freeze the whole cake for at least two hours. This ensures a perfect slice every single time. What is the secret to a firm, easy-to-slice ice cream cake? Share below! Cook Time: 1 hour 10 minutes
Total Time: 4 hours 40 minutes
Yield: 9 servings
Category: Dessert, Frozen Treat
Make It Your Own
This cake is a wonderful blank canvas. Try these fun spins for a new treat every time. Chocolate Lover’s DreamUse chocolate cookies and chocolate ice cream. Skip the strawberry gelatin. Add chocolate chips to the crunch layer. Birthday Cake Blast
Use funfetti cake mix in place of gelatin. Mix it with the butter. Use birthday cake flavored ice cream. Lemon Berry Delight
Use lemon gelatin powder for the crunch. Try a layer of raspberry sorbet. It is so fresh and tangy. Which creative spin sounds best to you? Vote in the comments!
Serving Your Masterpiece
This cake is a star on its own. A few extras can make it even more special. Serve slices with fresh strawberry slices on the side. A little extra whipped cream never hurt anyone either. For drinks, I love a cold glass of milk. It is the classic pairing. For a fun adult option, try a sweet rosé wine. The berry notes match the cake perfectly. Which would you choose tonight: milk or rosé?
Storing Your Ice Cream Cake
Keep your cake in the freezer. Cover it tightly with plastic wrap. This stops freezer burn. It stays good for two weeks. My grandson once ate a whole pan in one week!
You cannot reheat this dessert. It must stay frozen until serving. Thaw slices on the counter for five minutes. This makes slicing easier. Do you prefer cake or ice cream?
Fixing Common Problems
Is your ice cream too hard? Let it soften a bit more. This helps it spread easily. A hard layer can crack the one below.
Is the crust too crumbly? Press it into the pan very firmly. Use a flat cup to help. This creates a solid base for your layers.
Is the crunch topping too chunky? Break it up with your hands after baking. Smaller pieces are easier to slice. This matters for a perfect bite every time.
Your Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use gluten-free sandwich cookies. Check all other labels too.
Q: How far ahead can I make it? A: Make it up to two weeks ahead. It freezes perfectly.
Q: Can I use different ice cream? A: Absolutely. Try chocolate and vanilla. What flavors would you try?
Q: Can I double this recipe? A: For a crowd, use a 9×13 pan. Double all the ingredients.
Q: What if I don’t have a food processor? A: Place cookies in a bag. Crush them with a rolling pin.
A Sweet Summer Treat
I hope you love this cool dessert. It always makes me smile. Share a picture of your creation. Tag Savory Discovery on Pinterest. I would love to see your work.
Happy cooking! —Elowen Thorn.
Easy Homemade Strawberry Shortcake Ice Cream Cake
Description
This Strawberry Shortcake Ice Cream Cake is an easy, layered dessert perfect for summer get-togethers and birthday celebrations. No need to buy an expensive ice cream cake! Make this homemade version and skip the trip to the ice cream shop.
Ingredients
Instructions
- To the bowl of a food processor, add 18 of 30 golden Oreo cookies. Pulse for 15-30 seconds or until fine crumbs form. Add the cookie crumbs to a medium-sized mixing bowl.
- To the bowl of cookie crumbs, add 4 of 6 tablespoons salted butter and stir to combine. Firmly press the crust mixture into an even layer into the bottom of an 8×8, freezer-safe baking pan. Place the pan in the freezer for 20-30 minutes.
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Set aside.
- To a large zip-top bag, add the remaining 12 golden Oreo cookies. Close the bag and crush the cookies into a coarse crumble with a rolling pin. Add the crumbled cookies to a separate medium-sized mixing bowl.
- In a small bowl, stir together the remaining 2 tablespoons of melted butter and 1 ½ tablespoons strawberry gelatin powder until the gelatin is dissolved into the butter. Pour the strawberry butter into the bowl of crushed cookies and stir to coat the cookie crumbs. Note that all the cookies will not be covered in strawberry butter, which is ok. You want to see a contrast of colors.
- Spread the strawberry cookie mixture into an even layer on the prepared baking sheet and bake for 10 minutes. Remove from the oven and let the strawberry cookie crunch mixture cool completely. Once completely cooled, you can use your hand to break up any larger chunks that may have baked together. Set aside.
- Remove the vanilla ice cream from the freezer and allow it to sit at room temperature to soften for 5-8 minutes. You want the ice cream to be soft enough to spread but not melted.
- Remove the 8×8 pan from the freezer and spread 2 cups vanilla ice cream into an even layer over the cookie crust. An offset spatula works great to spread the softened vanilla ice cream. Return to the freezer for 30 minutes or until the vanilla ice cream has re-frozen.
- Remove the strawberry ice cream from the freezer and allow it to soften on the counter for 5-8 or until soft enough to spread. Be sure to wait to do this until your vanilla ice cream layer has had time to freeze.
- Spread 2 cups strawberry ice cream into an even layer on top of the vanilla layer. Be very careful not to mix the layers of ice cream. Return the baking dish to the freezer for another 30 minutes or until the strawberry ice cream has re-frozen.
- Lastly, spread 4 ounces whipped topping evenly over the strawberry ice cream layer, followed by sprinkling an even layer of the cooled strawberry cookie crunch. Place back into the freezer to allow the strawberry crunch ice cream cake to freeze for 2 hours or up to overnight. Be sure that the strawberry crunch ice cream cake is completely frozen before slicing and serving.
Notes
- Be sure that the strawberry crunch ice cream cake is completely frozen before slicing and serving.