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A layered ice cream cake featuring strawberry ice cream, fluffy whipped topping, crunchy cookie crumble, and homemade strawberry sauce, perfect for summer gatherings.

Ingredients

Scale
  • 2 cups cookie crumbs (from Golden Oreos or your favorite sandwich cookie)
  • 1/4 cup melted butter
  • 1.5 quarts Chapman’s Premium Strawberry Shortcake Ice Cream (softened)
  • 1 liter tub Cool Whip Original (softened)
  • Additional canned whipped topping for decorating
  • 2 cups frozen strawberries
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup water (for cooking strawberry sauce)
  • 1/4 cup water (mixed with 1 tablespoon cornstarch)
  • 1 tablespoon cornstarch
  • Fresh strawberries for garnish (optional)
  • Heavy cream (optional, for homemade whipped cream)

Instructions

  1. Make the strawberry sauce by combining frozen strawberries, sugar, vanilla extract, and 1/4 cup water in a saucepan. Bring to a gentle simmer, stirring occasionally until the berries soften.
  2. Mix remaining 1/4 cup water with cornstarch until smooth. Stir into the strawberry mixture and cook, stirring, until thickened. Remove from heat and cool to room temperature or cooler.
  3. Set out the Cool Whip and ice cream about 30 minutes before assembly to soften.
  4. Crush cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
  5. Mix the cookie crumbs with melted butter until evenly combined.
  6. Prepare a springform pan by removing its sides, lining the bottom with parchment paper, reattaching the sides, and trimming any overhanging paper.
  7. Press half of the cookie-butter mixture evenly into the bottom of the prepared pan using a spatula.
  8. Spread half of the softened ice cream over the cookie crust and press gently to level it.
  9. Spread a layer of Cool Whip over the ice cream, then drizzle some of the cooled strawberry sauce over the Cool Whip.
  10. Sprinkle a layer of the remaining cookie crumble over the sauce.
  11. Spread the remaining softened ice cream over the crumble, then top with Cool Whip and drizzle remaining strawberry sauce; sprinkle extra cookie crumbs or decorative drizzle if desired.
  12. Wrap the assembled cake tightly in plastic wrap and freeze for at least 3 hours or until firm.
  13. Remove the cake from the freezer 15–20 minutes before serving to slightly soften, then remove the springform sides.
  14. Decorate the top and sides with fresh strawberries and extra whipped topping as desired.
  15. Slice and serve.

Notes

Clear some freezer space before starting to ensure cake sets up nicely., Best made ahead to allow ample freezing time., Cookie crushing easiest with a food processor; rolling pin and zip-top bag works too., Leftover strawberry sauce keeps up to 5 days in fridge, great over ice cream or pancakes., Optional Nutella drizzle adds chocolate-hazelnut twist., Variations include different cookies, ice cream flavors (vanilla, lemon, blueberry), fresh or frozen berries, chocolate drizzle, and dairy-free/vegan substitutions., Store frozen whole or slice and store in airtight containers; keeps up to 3 months in freezer.

Nutrition

Find it online: https://gingerbaking.com/strawberry-shortcake-ice-cream-cake-2/