Strawberry Shortcake Ice Cream Cake
Ingredients:
30 Golden Sandwich Cookies, divided
1/4 tsp. Kosher salt
3 tablespoons melted butter
5 1/2 c. Vanilla ice cream, slightly soft, divided
4 c. Strawberry ice cream, slightly soft
1 1/2 c. Freeze-dried strawberries, divided
Strawberry Shortcake Ice Cream Cake
Steps:
Prepare the baking pan: Line the bottom and sides of a 20 x 20 cm baking pan with baking paper, leaving a 5 cm overhang on each side.
Cookie Crust: In a food processor, pulse 20 golden sandwich cookies and salt until finely ground. Add melted butter and pulse until crumbs are the consistency of moist sand. Press evenly into the bottom of the prepared tin and freeze for 15 minutes.
Vanilla Layer: Whisk 4 cups of vanilla ice cream in a large bowl until smooth and spread over partially frozen dough. Freeze for at least another 30 minutes.
Strawberry layer: In the same bowl, whisk the strawberry ice cream until smooth. Add 1/2 cup freeze-dried strawberries and stir. Spread on top of the vanilla layer. Freeze for another 30 minutes.
Topping: Pulse remaining 10 sandwich cookies and remaining 1 cup freeze-dried strawberries in a food processor until pea-sized crumbs form.
Last layer: In the same bowl, whisk remaining 1 1/2 cups vanilla ice cream until smooth and spread over strawberry layer. Sprinkle the cookie and strawberry crumbs evenly on top and press down to make sure they stick.
Freeze: Freeze for at least 4 hours or until firm, or cover and freeze for up to 1 week. Use the paper overhang to lift the cake out of the pan. Using a sharp knife, cut into 9 squares or 12 rectangles and serve.
Total time: 5 hours 45 minutes
Yield: 9-12 servings