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strawberry shortcake ice cream cake

Easy Strawberry Shortcake Ice Cream Cake Recipe!

The appeal of such desserts lies in their accessibility and adaptability. They frequently utilize readily available ingredients and require minimal specialized equipment, making them attainable for home cooks of all skill levels. Furthermore, the inherent adaptability allows for personalized variations, catering to individual preferences and dietary needs. This flexibility contributes to their enduring popularity as a celebratory centerpiece or a simple indulgence.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Servings 8 servings
Calories 350 kcal

Equipment

  • 9-inch springform pan
  • Food Processor
  • Medium Mixing Bowls (2-3)
  • Measuring cups and spoons
  • Rubber Spatula
  • Plastic Wrap
  • Sharp Knife

Ingredients
  

  • 1 pint 2 cups vanilla ice cream, softened
  • 1 pound fresh strawberries hulled and sliced
  • 1/4 cup granulated sugar
  • 1 12 ounce package golden sandwich cookies, such as golden Oreos
  • 1/4 cup unsalted butter melted
  • Optional: Whipped cream for garnish

Instructions
 

  • In a medium bowl, combine sliced strawberries and granulated sugar. Gently mix and let sit for 15 minutes, allowing the strawberries to macerate and release their juices.
  • While strawberries macerate, prepare the cookie crumb crust. Place golden sandwich cookies in a food processor and pulse until finely ground.
  • In a medium bowl, combine the cookie crumbs and melted butter. Mix well until the crumbs are evenly moistened.
  • Press the cookie crumb mixture into the bottom of a 9-inch springform pan, creating a uniform crust.
  • Spread the softened vanilla ice cream evenly over the cookie crumb crust.
  • Spoon the macerated strawberries and their juices over the ice cream layer, distributing them evenly.
  • Cover the springform pan with plastic wrap and freeze for at least 4 hours, or until the ice cream cake is firm.
  • Before serving, remove the ice cream cake from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly.
  • Run a warm knife around the edge of the springform pan to loosen the cake, then carefully release the sides of the pan.
  • Slice and serve immediately. Garnish with whipped cream, if desired.
  • Tips: For a richer flavor, use vanilla bean ice cream. Shortbread cookies can be used as a substitute for golden sandwich cookies. For a dairy-free option, use dairy-free ice cream and cookies.

Notes

Variations This versatile dessert can be readily adapted to suit various tastes and dietary requirements. The foundational recipe serves as a springboard for inventive alterations.
  • Ingredient Swaps:
    • For a richer flavor, substitute chocolate ice cream for vanilla.
    • Experiment with different berry combinations, such as raspberries, blueberries, or mixed berries.
    • Replace golden sandwich cookies with chocolate sandwich cookies or shortbread cookies for a distinct crust.
    • Toasted nuts, such as pecans or walnuts, can be added to the cookie crumb crust for enhanced texture and flavor.
  • Regional Twists:
    • Incorporate a hint of citrus zest (lemon, orange, or lime) into the strawberry mixture for a brighter flavor profile.
    • Add a layer of dulce de leche or caramel sauce between the ice cream and strawberry layers.
    • Infuse the ice cream with a local flavor, such as lavender or honey, for a unique twist.
  • Dietary Adjustments:
    • For a dairy-free version, utilize non-dairy ice cream and cookies. Coconut-based ice cream works particularly well.
    • A gluten-free iteration can be achieved by using gluten-free cookies or a homemade gluten-free cookie crumb crust.
    • Reduce the sugar content by using a sugar substitute in the strawberry mixture and opting for a lower-sugar ice cream.

Serving Suggestions

This frozen treat is ideally served chilled. For optimal enjoyment, allow it to thaw slightly at room temperature (5-10 minutes) before slicing and serving. This softens the ice cream and facilitates easier cutting. Consider the following:
  • Ideal for summer gatherings, birthday parties, or as a festive dessert for special occasions.
  • Pairs well with a drizzle of chocolate sauce, a sprinkle of chopped nuts, or a dollop of freshly whipped cream.
  • Can be served alongside fresh fruit or a scoop of sorbet for a complementary flavor contrast.

Storage Tips

Proper storage is crucial to maintain the dessert's texture and flavor. Store any leftover cake in the freezer, tightly wrapped in plastic wrap and then in an airtight container. This prevents freezer burn and helps retain its quality.
  • It is best consumed within 1 week for optimal flavor and texture.
  • Avoid refreezing after thawing, as this can compromise the texture and lead to ice crystal formation.

Frequently Asked Questions

  • Question 1: Can this be made ahead of time?Yes, it is best to prepare this cake at least 4 hours in advance to allow sufficient freezing time. It can be made up to 2-3 days in advance and stored in the freezer.
  • Question 2: Can different types of cookies be used for the crust?Absolutely. Shortbread cookies, graham crackers, or even chocolate cookies can be used to create the crust. Adjust the amount of melted butter as needed to achieve a moist crumb consistency.
  • Question 3: Can frozen strawberries be used?While fresh strawberries are recommended for their superior flavor and texture, frozen strawberries can be used in a pinch. Thaw them completely and drain any excess liquid before using.
  • Question 4: How do I prevent the crust from becoming soggy?Ensure the cookie crumb mixture is well-combined with melted butter and pressed firmly into the bottom of the springform pan. This creates a barrier that helps prevent the crust from becoming soggy. Additionally, avoid overfilling the pan with strawberries, as excess moisture can seep into the crust.
Keyword Ice Cream, Summer