Strawberry Shortcake Ice Cream Cake (Printer-Friendly Version)

Chilled dessert with layered vanilla and strawberry ice cream, a buttery cookie crust, and crunchy strawberry crumb topping.

# Required Ingredients:

→ Crust

01 - 20 golden sandwich cookies
02 - 1/4 teaspoon kosher salt
03 - 3 tablespoons unsalted butter, melted

→ Vanilla Ice Cream Layer

04 - 4 cups vanilla ice cream, slightly softened

→ Strawberry Ice Cream Layer

05 - 4 cups strawberry ice cream, slightly softened
06 - 1/2 cup freeze-dried strawberries

→ Topping

07 - 1 1/2 cups vanilla ice cream, slightly softened
08 - 10 golden sandwich cookies
09 - 1 cup freeze-dried strawberries

# Step-by-Step Instructions:

01 - Line the bottom and sides of an 20 cm x 20 cm baking pan with parchment paper, ensuring a 5 cm overhang on each side for easy removal.
02 - In a food processor, pulse 20 golden sandwich cookies and kosher salt to fine crumbs. Add melted butter, pulsing until the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared pan. Freeze for 15 minutes.
03 - In a large bowl, stir 4 cups of slightly softened vanilla ice cream until smooth and spreadable. Evenly spread the ice cream over the chilled crust. Freeze for at least 30 minutes.
04 - In the same bowl, mix together 4 cups strawberry ice cream until smooth. Fold in 1/2 cup freeze-dried strawberries. Spread this mixture evenly over the frozen vanilla layer. Freeze for an additional 30 minutes.
05 - Pulse the remaining 10 golden sandwich cookies with 1 cup freeze-dried strawberries in a food processor until pea-sized crumbs form.
06 - Gently stir 1 1/2 cups vanilla ice cream until smooth and spread evenly over the strawberry layer. Sprinkle the prepared crumb mixture over the top, pressing lightly so it adheres.
07 - Freeze for at least 4 hours or until fully firm. When ready to serve, use the parchment overhang to lift the cake from the pan. With a sharp knife, cut into 9 squares or 8 rectangles. Serve immediately.

# Handy Cooking Tips:

01 - For precise slices, warm a chef's knife under hot water and wipe dry before cutting. This improves presentation and portioning.
02 - No food processor available? Place cookies in a sealable plastic bag and crush with a rolling pin until fine.
03 - This dessert is excellent for advance preparation and can be frozen, well covered, for up to one week.
04 - Swap cookie or ice cream flavours to create unique combinations such as chocolate-pistachio or peanut butter-banana.

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